Robust End-of-the-Summer Spaghetti

Ingredients

• 1 1/2-2 lbs eggplants, peeled and sliced a scant 1/2 inch thick
• 2 red bell peppers or yellow bell peppers, halved lengthwise (or one of each)
• 1/4 cup olive oil, plus extra for eggplant
• 1 onion, finely diced
• 1 clove garlic, minced
• 3 anchovies, chopped
• 1/3 cup chopped parsley, plus extra for garnish
• 2 lbs ripe tomatoes, peeled,seeded,and chopped
• 1/4 cup kalamata olive or gaeta olive, pitted and chopped
• 1/4 cup green sicilian olive, pitted and chopped
• 3 tablespoons capers, rinsed
• 1 tablespoon dried oregano
• 1/2 cup water or juice, reserved from tomatoes
• sea salt
• ground pepper
• 1 lb spaghetti
• 1 cup grated pecorino romano cheese or parmigiano-reggiano cheese

Directions

1. 1

   Preheat broiler.

2. 2

   Brush sheet pan lightly with oil, arrange eggplant on it, and brush tops with more oil.

3. 3

   Broil on both sides until browned, 12 to 20 minutes per side.

4. 4

   Remove and cut into wide strips.

5. 5

   Lightly oil peppers, then broil, skin side up, until blistered.

6. 6

   Stack on top of one another to steam 15 minutes, then peel and dice into small squares.

7. 7

   Heat oil in Dutch oven.

8. 8

   Add onion, peppers, garlic, anchovies and parsley.

9. 9

   Saute over medium-high heat until onion and peppers are softened, about 5 minutes.

10. 10

    Lower heat and add eggplant, tomatoes, olives, capers, oregano and water or juice reserved from tomatoes.

11. 11

    Season with salt and pepper, and simmer for 30 minutes.

12. 12

    Cook pasta in large pot of boiling salted water until done, then drain.

13. 13

    Place in large heated bowl.

14. 14

    Present at table with vegetables spooned over top and garnished with cheese and extra parsley.

15. 15

    Toss before serving.