Mille Gusti (Aeoliean Pasta Dish)

• eggplant, peeled and cut into 1/4-inch pieces↗1
• kosher salt↗1 1⁄2 teaspoons
• capers↗2 tablespoons
• red bell pepper↗1
• vegetable oil↗4 cups
• bella di cerignola olives or 10 other green olives, pitted↗10
• fresh basil leaf↗1⁄2 cup
• fresh mint leaves↗1⁄4 cup
• fresh parsley leaves↗1⁄4 cup
• finely chopped fresh marjoram1⁄2 teaspoon
• garlic cloves↗3
• extra virgin olive oil↗2 tablespoons
• anchovy fillet, rinsed and chopped↗1
• dry white wine↗2 tablespoons
• penne rigate or 1 lb fusilli↗1 lb

Step-by-step instructions

1. 1

   Place eggplant in a colander and toss with salt.

2. 2

   Let drain for 1 hour, tossing occasionally.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor.

7. 7

   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.

8. 8

   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.