Gran's Best

Heirlooms & Discoveries

Spaghetti alla Siracusa

May 7, 2017 Gran

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
(leave out the anchovies and this recipe is vegan)
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.

 

Mains, Recipes, Vegan Main Dishes, Vegetables, Veggie Main Dishes Gourmet, Judy Hallman, pasta, vegan

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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