1 eggplant, thinly sliced
2 roasted red bell peppers, sliced into strips
1 Tbsp fresh parsley, minced
1 tsp garlic, minced
1/4 onion, chopped
1 jar Newman's Own® Mushroom Marinara Sauce
8 fillets of anchovies, washed and drained
2 tsp capers, washed and drained
1/2 tsp red pepper flakes
2 Tbsp pesto
6 ounces pitted black olives
2 Tbsp olive oil, divided
1 pound spaghetti
1 cup freshly grated parmesan cheese
Preheat oven to 500 degrees. Prepare spaghetti according to package directions, drain, and set aside.
Brush eggplant slices with 1 tablespoon olive oil. Broil eggplant slices in single layer until cooked through, 3 to 7 minutes. Remove from oven, chop roughly, and set aside.
Heat remaining olive oil in a large skillet. Add onion and garlic, sauté. When onion and garlic start to brown, add anchovy fillets and mash with the back of a spoon until they become a paste. Add parsley, red pepper flakes, broiled eggplant, roasted red bell pepper, and continue to sauté for 3 minutes. Add capers and olives. Sauté another 1-2 minutes. Add pasta sauce and bring to boil. Reduce heat and simmer for 5 minutes.