Comments:Serve over cooked spaghetti and sprinkle with cheese.

1	small	eggplant
1/3	cup	olive oil
2	teaspoons	salt
2	teaspoons	fresh basil,chopped or
3/4	teaspoons	dried basil, crumbled
7		italian/greek-style black olives
1/8	teaspoon	hot red pepper sauce
1/4	cup	fresh parsley, chopped
6		flat anchovy filets (optional)
2	teaspoons	capers, drained
		boiling salted water
1	lg.	green bell pepper
1	med.	onion
2	med. cloves	garlic
		grated parmesan or romano

• Pare eggplant; cut into 3/4" cubes. Place eggplant cubes in colander; sprinkle with the salt and toss. Let stand and drain in sink or over bowl approximately 1 hr., tossing occasionally.
• Meanwhile, chop undrained tomatoes in can 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 med-high heat. Add eggplant, green pepper and onion; saute 5 min. 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 min. Uncover and cook, stirring occasionally, until sauce is thickened to coating consistency, about 10 min. longer.
• Stir in reserved olive mixture and the parsley. Simmer covered 5 min. longer.

  Makes enough sauce for 4-6 servings.