Prep 45 mins
Cook 1 hr
Don't remember where I saw this, but I am saving it here. Passive cook time is for draining eggplant.
- 1 eggplant, peeled and cut into 1/4-inch pieces
- 1 1⁄2 teaspoons kosher salt
- 2 tablespoons capers
- 1 red bell pepper
- 4 cups vegetable oil
- 10 bella di cerignola olives or 10 other green olives, pitted
- 1⁄2 cup loosely packed fresh basil leaf
- 1⁄4 cup loosely packed fresh mint leaves
- 1⁄4 cup loosely packed fresh parsley leaves
- 1⁄2 teaspoon finely chopped fresh marjoram
- 3 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 anchovy fillet, rinsed and chopped
- 2 tablespoons dry white wine
- 1 lb penne rigate or 1 lb fusilli
- Place eggplant in a colander and toss with salt.
- Let drain for 1 hour, tossing occasionally.
- Broil red pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes. Transfer to a paper bag, then close and let pepper steam 10 minutes.
- When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Dry pepper on a paper towel and purée in a blender until smooth.
- Rinse eggplant and dry on paper towel. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry eggplant in small portions until just golden, about 5 minutes. Make sure the oil stays hot between batches. Drain on paper towels.
- Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor.
- Mince remaining garlic clove and cook in olive oil along with anchovy in a large pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to medium 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.