Syracuse, the beautiful port city on the Ionian Sea, has a cuisine that is marked by highly aromatic combinations of vegetables and seafood. This pasta recipe is a distinctive example.
1 1- to 1 1/4 -pound eggplant, cut into 1/2-inch cubes
1 large yellow bell pepper
2 pounds tomatoes
1/2 cup olive oil
2 large garlic cloves, flattened
4 anchovy fillets, chopped
4 ounces brine-cured black olives (such as Kalamata), pitted, coarsely
chopped
12 large basil leaves, finely chopped
2 tablespoons drained capers
1 pound spaghetti
1/2 cup packed fresh grated Pecorino Romano cheese
Arrange eggplant on double thickness of paper towels. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips. Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
Heat oil in large pot or Dutch oven over medium-high heat. Add garlic; sauté until light brown, about 3 minutes. Discard garlic. Add eggplant to pot; sauté until beginning to brown, about 10 minutes. Add anchovies; stir 2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add olives, basil, capers and bell pepper strips and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before using.)
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer spaghetti to large shallow bowl. Spoon sauce over. Sprinkle with cheese.
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