Title: Spaghetti Syracuse Style
Categories: Pasta Italian Ethnic
Yield: 6 Servings

1	lb	To 1.1/4-lb. eggplant; cut into 1/2" cubes
1	lg	Yellow bell pepper
2	lb	Tomatoes
1/2	c	Olive oil
2	lg	Garlic cloves; flattened
4		Anchovy fillets; chopped
4	oz	Kalamata olives; pitted, coarsely chopped
12	lg	Basil leaves; finely chopped
2	tb	Capers; drained
1	lb	Spaghetti
1/2	c	Pecorino Romano cheese; freshly grated, packed

Arrange eggplant on double thickness of paper towels. Sprinkle with salt. Let stand 30 mins. Pat eggplant dry with paper towels. Char bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 mins. Peel, seed, and slice pepper into thin strips. Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.

Heat oil in lg. pot or Dutch over med-high heat. Add garlic; saute until light brown, about 3 mins. Discard garlic. Add eggplant to pot; saute until beginning to brown, about 10 mins. Add anchovies; stir 2 mins. Add tomatoes; reduce heat to medium and simmer 10 mins. Add olives, basil, capers, and bell pepper strips and simmer until sauce thickens, about 20 mns. Season with salt and pepper. Can be made 1 day ahead. Cover, shill rewarm over low heat before using.

Cook spaghetti in lg. pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer spaghetti to lg. shallow bowl. Spoon sauce over. Sprinkle with cheese.

Source: Bon Appetit, 5/95

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