Snappy Eggplant Spaghetti Recipe

INGREDIENTS

• 1 medium onion, chopped
• 2 tablespoons California Olive Ranch® Olive Oil
• 1 garlic clove, minced
• 3-1/2 cups tomato juice
• 1 small eggplant, peeled and cubed
• 1 medium green pepper, chopped
• 16 large pitted ripe olives, finely chopped
• 1/4 cup minced fresh parsley
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 package (1 pound) spaghetti
• 1 pound red snapper or grouper fillets, cut into 1-inch cubes