Spaghetti Caponata

from "Eight Items or Less" by Ann Lovejoy

Ingredients:

• Olive oil
• 1 small unpeeled eggplant, sliced and but into 2 x 1/2 inch strips
• 8 to 10 pitted olives, sliced (preferably Italian, greek or Nicoise)
• 1 tsp capers
• 1 to 2 anchovy fillets, mashed
• 1/2 c. Italian sweet pickled onions **
• 1 15oz can diced tomatoes in sauce or 3 to 4 ripe tomatoes, diced
• 8 oz fresh spaghetti (# 7 or #8) or 4 oz dry.

If swee pickled onions are not available substitue cocktail onions pickled in vinegar, and add one to two stp of sugar to the sauce

 

Instructions:

1. In a heavy saucepan, heat oil over medium-high heat.  Add eggplant; stir and cook for 2 to 3 minutes.
2. Add olives, capers, and anchovies, stirring well.
3. Pour in onions and their vinegar (adjust as below) and tomatoes.
4. Simmer for 12 to 15 minutes.
5. Meanwhile, cook spaghetti until al dente.  
6. Serve spaghetti and top with sauce.