Small chunks of eggplant and fresh tomatoes combine to form a hearty, full-flavored sauce for boiled spaghetti.
1. Heat the oil in a large skillet. Add the eggplant, green bell pepper, onion, and garlic. Toss to coat with oil and stir over medium heat until the eggplant begins to soften. Add the tomatoes and wine and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.
2. Stir in the olives, anchovies, capers, basil, and parsley. Season with salt and pepper. Increase the heat and cook, uncovered, for 10 to 15 minutes or until the mixture is reduced to a thickened consistency. Add the hot, drained spaghetti and toss to combine. Serve with Parmesan cheese.