Steps:
- Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
- While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
- Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
- When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
- Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
- Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
- Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
- *Available at specialty foods shops and chefshop.com.
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Arif Yousafzai
[email protected]This dish looks delicious!
Brandon Clausen
[email protected]I can't wait to try this recipe!
demesi Tolla
[email protected]This dish is perfect for a summer cookout.
Jubayerkhan Tutul
[email protected]I love the pop of color that the capers and olives add to this dish.
Frazin FN
[email protected]This dish is so versatile. You can add or remove ingredients to suit your own taste.
Nathaniel Beharry
[email protected]I'm always looking for new ways to cook eggplant, and this recipe is definitely a keeper.
Natti Natti
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Layla Bronson
[email protected]I love that this dish is vegetarian, but it's still packed with flavor.
Ana Mayor
[email protected]This dish is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Nadeemhaidri studio
[email protected]I'm not a big fan of olives, but I really enjoyed them in this dish. They added a nice salty touch without being overpowering.
Shamina Nakimuli
[email protected]I've made this dish several times and it's always a winner. It's a great way to use up leftover eggplant.
Fareed Abbasi
[email protected]This is my new favorite pasta dish! It's so flavorful and easy to make.
Danielle Morrow
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Md Irshad Aalam
[email protected]I love the combination of flavors in this dish. The eggplant is earthy and savory, the capers are salty and briny, and the olives add a touch of sweetness.
Sulman Baloch
[email protected]This is a great recipe for a quick and easy weeknight meal. The ingredients are simple and easy to find, and the dish comes together in under 30 minutes.
Mercy Boham
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked perfectly and the flavors all came together beautifully.
RS GAMER YT
[email protected]This pasta dish was a hit with my family! The eggplant was tender and flavorful, and the capers and olives added a nice salty touch. I will definitely be making this again.