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From Dorothy McNett's recipes at www.dorothymcnett.com. This is such a wonderfuil and typical taste of Sicily, with anchovies. tuna and capers and of course tomatoes!
1 eggplant, medium
Wash and peel the eggplant and then finely chop it. In a large saute pan heat the olive oil and then cook and stir the eggplant about 3 minutes or so. Stin in the chopped olives, anchovies, tuna, tomatoes, capers, onions, basil and parsely. Cook and stir about 2 - 3 minutes and then set aside while you cook the spaghetti in a large pasta pot of boiling salted water until tender. Drain the spaghetti and place in a beautiful bowl and toss in the sauce. Garnish with the cherry tomates and serve!
Recipe created 2018-03-19.