Mille Gusti (Aeoliean Pasta Dish)

• 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

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 puree 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 375u0b0F 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 puree, 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.

eggplant, kosher salt, capers, red bell pepper, vegetable oil, bella di cerignola olives, fresh basil leaf, mint leaves, parsley, fresh marjoram, garlic, extra virgin olive oil, anchovy fillet, white wine, penne rigate

Taken from www.food.com/recipe/mille-gusti-aeoliean-pasta-dish-194366 (may not work)