Mille Gusti (aeoliean Pasta Dish)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 wine
• 1 lb penne rigate or 1 lb fusilli

Recipe

• 1 place eggplant in a colander and toss with salt.
• 2 let drain for 1 hour, tossing occasionally.
• 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 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 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 pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor.
• 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 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.