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Jersey Girl Spaghetti

Preparation 15 min Cook Time 30 min Total Time 0:45

I named this sauce Jersey Girl because it's full of the things every Jersey girl has plenty of at the end of the summer: eggplant, peppers, tomatoes, onion, garlic and little bit of attitude. In a good way. Obviously.


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 6 cloves garlic, minced
  • Fine sea salt, to taste
  • 1 medium eggplant, diced
  • 1/4 cup Moroccan oil-cured olives, pitted and chopped
  • 2 tablespoons capers
  • Pinch of red pepper flakes
  • 1 26-ounce carton chopped tomatoes (such as Pomi)
  • 1 26-ounce carton tomato puree
  • 1 pound thin spaghetti
  • Grated cheese for serving, because come on


  • Warm the olive oil over medium heat in a medium (3-ish quart) pot or sauté pan with lid. I prefer the added surface area of a sauté pan, but whatever. Add the onion, peppers and garlic along with a good sprinkle of salt and cook, stirring occasionally, until starting to soften -- about 5 minutes.
  • Add the eggplant along with a little more salt and continue cooking and stirring occasionally until quite soft -- 15 minutes or so should do it. Add the olives, capers and red pepper flakes and cook two minute more, stirring well and letting the olives get a little melty and the red pepper get a little sassy.
  • Pour in the tomatoes and give it all a good stir. Cover, lower the heat to maintain a healthy simmer, and let it all commune while you boil the pasta in generously salted water until it's al dente.
  • Please don't tell me I need to tell you how to boil pasta. Read the package. Jeez. (Or is that Jerz.)
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