Robust End-of-the-Summer Spaghetti Recipe

Name: Robust End-of-the-Summer Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-2 lbs eggplants, peeled and sliced a scant 1/2 inch thick; 2 red bell peppers or 2 yellow bell peppers, halved lengthwise (or one of each); ¼ cup olive oil, plus extra for eggplant; 1 onion, finely diced; 1 clove garlic, minced; 3 anchovies, chopped; ⅓ cup chopped parsley, plus extra for garnish; 2 lbs ripe tomatoes, peeled,seeded,and chopped; ¼ cup kalamata olives or ¼ cup gaeta olive, pitted and chopped; ¼ cup green sicilian olive, pitted and chopped; 3 tablespoons capers, rinsed; 1 tablespoon dried oregano; ½ cup water or ½ cup juice, reserved from tomatoes; sea salt; ground pepper; 1 lb spaghetti; 1 cup grated pecorino romano cheese or 1 cup parmigiano-reggiano cheese

Servings: persons

1 12-2 lbs eggplants, peeled and sliced a scant 1/2 inch thick
2 red bell peppers or 2 yellow bell peppers, halved lengthwise (or one of each)
¼ cup olive oil, plus extra for eggplant
1 onion, finely diced
1 clove garlic, minced
3 anchovies, chopped
⅓ cup chopped parsley, plus extra for garnish
2 lbs ripe tomatoes, peeled,seeded,and chopped
¼ cup kalamata olives or ¼ cup gaeta olive, pitted and chopped
¼ cup green sicilian olive, pitted and chopped
3 tablespoons capers, rinsed
1 tablespoon dried oregano
½ cup water or ½ cup juice, reserved from tomatoes
sea salt
ground pepper
1 lb spaghetti
1 cup grated pecorino romano cheese or 1 cup parmigiano-reggiano cheese

1
Preheat broiler.
2
Brush sheet pan lightly with oil, arrange eggplant on it, and brush tops with more oil.
3
Broil on both sides until browned, 12 to 20 minutes per side.
4
Remove and cut into wide strips.
5
Lightly oil peppers, then broil, skin side up, until blistered.
6
Stack on top of one another to steam 15 minutes, then peel and dice into small squares.
7
Heat oil in Dutch oven.
8
Add onion, peppers, garlic, anchovies and parsley.
9
Saute over medium-high heat until onion and peppers are softened, about 5 minutes.
10
Lower heat and add eggplant, tomatoes, olives, capers, oregano and water or juice reserved from tomatoes.
11
Season with salt and pepper, and simmer for 30 minutes.
12
Cook pasta in large pot of boiling salted water until done, then drain.
13
Place in large heated bowl.
14
Present at table with vegetables spooned over top and garnished with cheese and extra parsley.
15
Toss before serving.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 12-2 lbs eggplants, peeled and sliced a scant 1/2 inch thick, 2 red bell peppers or 2 yellow bell peppers, halved lengthwise (or one of each), ¼ cup olive oil, plus extra for eggplant, 1 onion, finely diced, and more.

Yes, Robust End-of-the-Summer Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Robust End-of-the-Summer Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions