Spaghetti eggplant and peppers
Instructions
Wash and dry peppers.
Infilzatelo with a fork on the side of the shank and pass directly over the gas flame by turning continuously until all the skin is scorched.
When ready, close the pepper in a paper bag for bread: the steam inside will make the skins pulp removed, making skinning.
Dip the tomatoes in boiling water for half a minute and then rinse in cold water, Peel and cut them into small pieces, discarding the seeds.
Wash Eggplant and cut it into cubes without peeling.
Rinse capers, dry and mince.
When the peppers you will remove the skin raschiandolo declined slightly with a small knife and removing debris with kitchen paper, avoiding, if possible to wash it.
Open it, internally mondatelo discarding seeds and pith, then cut into small, thin strips.
Heat oil in a pan and, moderate focus, let Brown the clove of garlic cut into thin slices.
Before the garlic darken, add the anchovy fillets and mash with a fork to make them dissolve into the oil before you add the Eggplant cubes.
Raised the heat and, stirring constantly, then add the eggplant in mixture for a few minutes.
At this point add the tomatoes, peppers, capers, chopped olives, chopped Basil.
Season with salt [taking into account the presence of capers and anchovies] and pepper and stir.
Simmer for a quarter of an hour or more according to taste, taking note that the vegetables should not discard but remain sizeable.
Cook the pasta al dente, slightly scolandola pour prepared sauce and serve hot, dusted with cheese.
Ingredients and dosing for 4 persons
- 350 g of big spaghetti type noodles
- == 1 yellow pepper
- 1 purple long eggplant 200 g
- 300 g of ripe san marzano tomatoes
- 2 tablespoons of olive oil extra virgin
- 1/2 tablespoon of salted capers
- 4 anchovy fillets
- 10 sicilian black olives
- 1 clove of garlic
- Basil
- 2 tablespoons of grated provolone cheese
- Salt
- Pepper