Adapted from Gourmet, February 1971. Another recipe contributed by Judy Hallman to my culinary education during the years at the UNC Computation Center, 1973-75.
2 garlic cloves, thinly sliced
3 cups peeled diced tomatoes (or 1 large can diced tomatoes with juice)
1 small eggplant, peeled and cut in large dice
2 green sweet peppers, cut in medium dice
1/2 cup Italian black olives, roughly chopped
3 anchovy filets, minced
1 tablespoon capers, roughly chopped
1 teaspoon dried oregano (or 1 tablespoon fresh oregano, minced)
salt and freshly ground pepper to taste
In a large skillet gently sauté the garlic in 2 tablespoons olive oil. Add tomatoes and eggplant, with 2 more tablespoons of olive oil. Simmer the vegetables for 10-15 minutes or until the eggplant is tender.
Add green peppers, olives, anchovy, capers, oregano, and salt and pepper. Simmer for 10 minutes, adding a little water if it is too dry.
Serve the sauce over 12 ounces of pasta, cooked and drained.