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1
Arrange eggplant on double thickness of paper towels.
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2
Sprinkle with salt.
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3
Let stand 30 minutes.
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4
Pat eggplant dry with paper towels.
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5
Char bell pepper over gas flame or in broiler until blackened on all sides.
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6
Wrap in paper bag and let stand 10 minutes.
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7
Peel, seed and slice pepper into thin strips.
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8
Blanch tomatoes in pot of boiling water for 20 seconds.
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9
Drain.
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10
Peel tomatoes.
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11
Cut tomatoes in half; squeeze out seeds.
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12
Chop tomatoes; set aside.
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13
Heat oil in large pot or Dutch oven over medium-high heat.
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14
Add garlic; saute until light brown, about 3 minutes.
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15
Discard garlic.
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16
Add eggplant to pot; saute until beginning to brown, about 10 minutes.
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17
Add anchovies; stir 2 minutes.
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18
Add tomatoes; reduce heat to medium and simmer 10 minutes.
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19
Add olives, basil, capers and bell pepper strips and simmer until sauce thickens, about 20 minutes.
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20
Season with salt and pepper.
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21
(Can be made 1 day ahead.
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22
Cover; chill.
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23
Rewarm over low heat before using.)
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24
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite.
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25
Drain well.
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26
Transfer spaghetti to large shallow bowl.
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27
Spoon sauce over.
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28
Sprinkle with cheese.
