Sicilian Style Spaghetti And Eggplant Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
812
FAT
112%
CHOL
47%
SOD
93%

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Ingredients for 4 servings

1/2 cup freshly grated pecorino cheese

1 tablespoon capers

3 tablespoons extra-virgin olive oil

1 pound spaghetti

2 garlic cloves

Kosher salt and freshly ground black pepper

2 medium eggplants

1 fresh red chile, chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

Pinch sugar

2 medium onions, chopped

1 cup alfonso olives, pitted

6 fresh basil leaves

3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed

1/2 lemon, juiced

1/2 bunch fresh basil leaves

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