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Foodgeek: |
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Rating: |
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Servings: |
4 to 5 liters |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 green pepper, whole
8 tbsp. extra virgin olive oil
3 cloves garlic, peeled and whole
1 md. eggplant, diced
2 cups fresh tomatoes, peeled and chopped
1 tbsp. capers
12 olives, ripe (black), pitted, chopped
1 tbsp. basil, chopped
6 anchovy filets, drained and soaked in milk
3/4 cup parmesan or pecorino cheese, grated
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Directions:
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Roast the green pepper under a broiler until the skin is blackened and charred. Turn the pepper freqauently so as not to burn one spot. When charred, peel the skin off the pepper, core it and remove seeds, then slice the flesh. Heat the oil in a fry pan, and the whole garlic, and fry until browned. Removed and discard the garlic. Add the diced eggplant and tomatoes. Simmer for 15 minutes or so. Add capers, olive, basil, anchovies, charred sliced pepper, salt and pepper to taste. Stir frequently and simmer for another 15 minutes. add the grated cheese and mix well, blending all the ingredients. Serve immediately over your favorite pasta.
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Comments from djplam
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This recipe is from the Sircusca region or city of Sicily. The only thing exotic is the roasting of the green pepper. Try it, it isn't really hard. Sicilians may use Vermicelli, a shape of spagetti, but any pasta will do.
Taken from the "Old Country Italian Cookbook", by Donald JP La Marca.
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