Ingredients

• 1/2 cup Il Grezzo Extra Virgin Olive Oil
• 4 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper
• 1 (approximately 1 pound) eggplant, cubed but not peeled
• 1 28-ounce can La Bella San Marzano whole plum tomatoes
• 9 Scalia anchovy fillets in oil, chopped fine
• 2 tablespoons Capp Aris Capers in Salt, rinsed and drained
• 1/3 cup oil-cured Moroccan olives, pitted and chopped
• 1 pound Setaro spaghettini or linguettine
• 1/2 cup flat leaf parsley, chopped
• 1/3 cup Locatelli Pecorino Romano, grated

In a large saucepan or deep skillet, heat olive oil with the crushed garlic and crushed red pepper. Saute cubed eggplant over medium high heat until golden and soft, about 6-7 minutes. Add tomatoes and juices, breaking them up with a fork as the sauce cooks. Add anchovies, capers, and olives. Reduce heat and cook for 8 minutes. 

Meanwhile, add 1 1/2 tablespoons salt to a large pot of water, and bring to boil. Cook spaghettini or linguettini to package directions, about 8 minutes. Drain and toss with sauce. Sprinkle parsley on top, and then Pecorino Romano.