1/2 c. olive oil
1/2 med. size eggplant, diced
6 med. tomatoes, peeled and diced
2 green peppers, seeded and cut into strips
2 lg. cloves garlic, minced
1/2 c. pine nuts
1/2 c. capers
1 lb. spaghetti
1 c. oil
Cured black olives, pitted and halved
Parmesan cheese

Heat oil over medium-low heat, then stir in eggplant, tomatoes, peppers and garlic. Reduce heat to low and simmer, uncovered, about 30 minutes. Remove from heat and stir in pine nuts and capers. Cover and set aside. Meanwhile cook spaghetti according to your taste. Toss with sauce and serve garnished with black olives and sprinkled with grated Parmesan cheese. Serves 4 to 6.