Sicilian-Style Spaghetti with Eggplant Recipe
Sicilian-Style Spaghetti with Eggplant
The Cuisine of Sicily
Total time: 15 to 30 minutes
Difficulty: Easy
For 4 servings

- 500 g (18 oz.) spaghetti
- 3 anchovies
- 2 Tbsp. olive oil
- 2 cloves of garlic, minced
- 250 g (8 oz.) ripe tomatoes
- 1 sweet red pepper
- 1 Tbsp. capers
- some basil leaves
- 6 Tbsp. grated Pecorino
- salt and pepper
- a pinch of sugar if the tomatoes are too acidic
  1. Cook the pasta in boiling water with a pinch of salt and a few drops of oil. Drain.
  2. Meanwhile, coarsely chop the tomatoes. Peel and dice the eggplant. Slice the olives.
  3. Place the red pepper under the broiler for 5 minutes. Peel and dice.
  4. In a large heavy pot, sauté the garlic, eggplant, tomatoes and red pepper in the oil for 10 minutes.
  5. Add the olives and capers. Season with salt and pepper. Simmer for 15 minutes. The sauce should be thick. Add a pinch of sugar if the tomatoes are too acidic.
  6. Serve the pasta with the sauce, garnished with pieces of anchovy and the grated Pecorino.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****