Preparation / Directions:
Pare eggplant; cut into 3/4" cubes. Place eggplant cubes in colander; sprinkle with the salt and toss. Let stnad and drain in sink or over bowl, tossing occasionally, 1 hr.
Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve.
Pit olives. Rinse anchovies; pat dry. Chop olives, anchovies and capers together; reserve. Rinse eggplant and drain well; squeeze dry in clean kitchen towel. Core, seed and chop green pepper. Chop onion; mince garlic.
Heat oil in 3 qt. non corrosive saucepan over md-high heat. Add eggplant, gr. pepper and onion; sauté‚5 minutes Add garlic; cook 30 sec. Stir in reserved tomatoes and their liquid, the basil and red pepper sauce. Heat to boiling; reduce heat.
Simmer covered 20 minutes Uncover and cook, stirring occasionally, until sauce is thickened to coating consistency, about 10 minutes longer. Stir in reserved olive mixture and the parsley. Simmer covered 5 minutes longer. Just before serving, cook spaghetti in lg. pot of boiling salted water just until al dente, 8-12 minutes; drain well. Toss spaghetti with sauce in heated serving bowl.
Serve with cheese to sprinkle.
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