Caponata Spaghetti With Ricotta Salata

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
670
FAT
75%
CHOL
50%
SOD
18%

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Ingredients for 4 servings

Salt and black pepper

1 pound spaghetti

1/4 cup extra virgin olive oil (EVOO)

1 eggplant, chopped into small pieces (peel off half the skin in strips)

1 red onion, quartered lengthwise and thinly sliced

1 cubanelle pepper, halved lengthwise, seeded and sliced

2 ribs celery with leafy tops, chopped

4 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

One can tomato sauce (15 ounces)

1/2 cup Sicilian olives stuffed with pimento, coarsely chopped

1/4 cup parsley, finely chopped

8 ounces ricotta salata cheese, crumbled

1/2 cup fresh basil leaves, shredded

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