Spaghetti with eggplant and olives
A mainstay of Sicilian flavors, eggplant, olives and capers work incredibly well together— the saltiness of the capers and olives balance the natural sweetness of the eggplant. This particular style of dish originates from the same island that popularized 'spaghetti alla norma’ and eggplant parmigiana, both dishes that play with sweet and savory tastes. At its core, all of these dishes layer complimentary flavors that produce a comforting, but relatively light and healthy, meal. If you are a fan of warming dishes that balance sweet and savory, spaghetti bagaria is the perfect meal.
1 lb. spaghetti, cooked
4 tablespoons olive oil
4 garlic cloves, sliced
2 cups ( 28 ounces can) whole tomatoes, chopped
4 cups tomato sauce
1 large eggplant, sliced
2 tablespoons capers
4 leaves fresh basil or 1 tablespoon dried basil
1/4- 1/2 cups greek olives sliced
Salt and pepper
Grated Parmesan cheese
Yields: serving for 4
Prep Time: 20 minutes
Cook Time: 50 minuets
In a saucepan, heat the olive oil, and add the garlic.
Toss in the capers and olives. Cook on low heat for 2-3 minutes.
Add the tomatoes and the tomato sauce, and continue cooking.
Cut the eggplant and toss with a little oil. Place on a baking sheet. and cook for 30 minutes in a 350°f oven.
Once the eggplant is fork tender, add it to the sauce.
Toss in the the basil leaves or dried basil, and adjust seasonings.
Cover and cook on low heat for 20 minutes.
While the sauce is cooking, boil the spaghetti in salted water. When al- dente, drain and place in a serving bowl.
Pour the hot sauce over it.
Toss and top with Parmesan.