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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1154.65 Kcal (4834 kJ)
Calories from fat	1020.02 Kcal
		% Daily Value*
Total Fat	113.34g	174%
Sodium	463.11mg	19%
Potassium	212.93mg	5%
Total Carbs	38g	13%
Sugars	4.61g	18%
Dietary Fiber	6.8g	27%
Protein	6.46g	13%
Vitamin C	21.4mg	36%
Vitamin A	0.7mg	25%
Iron	52.6mg	292%
Calcium	36.7mg	4%

Amount Per 100 g
Calories	437.67 Kcal (1832 kJ)
Calories from fat	386.64 Kcal
		% Daily Value*
Total Fat	42.96g	174%
Sodium	175.54mg	19%
Potassium	80.71mg	5%
Total Carbs	14.4g	13%
Sugars	1.75g	18%
Dietary Fiber	2.58g	27%
Protein	2.45g	13%
Vitamin C	8.1mg	36%
Vitamin A	0.3mg	25%
Iron	19.9mg	292%
Calcium	13.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Pasta with Eggplant, Capers, and Olives

Eggplant (1 1/4 lb), peeled and cut into 1/4-inch dice and 14 more..
Basil-Mint Pesto

Fresh basil leaves (packed), Fresh mint leaves (packed) and 6 more..
Grilled Vegetable Po'boys

Japanese eggplants, half peeled (striped ) and 17 more..
White Bean and Cherry Tomato Salad

White beans, rinsed and drained, Salt, White wine vinegar and 11 more..
Valentine's Day Pasta in Pink Beetroot Sauce

Penne rigate (or gf pasta) and 11 more..
Puttanesca Sauce

Garlic cloves, Extra virgin olive oil, for sauteing and 9 more..
Cioppino With Garlic Toasts

Extra-virgin olive oil, divided, Chopped onion and 19 more..
Loaded Greek Burgers

Red bell pepper, Spread, Crumbled feta cheese, Mayonnaise and 18 more..
Baked Chicken Meatballs with Peperonata

Red bell peppers , cut into strips and 15 more..
Summer Eggplant Lasagna

Eggplant, Salt, Eggs, beaten, Breadcrumbs and 16 more..
Greek-Style Cannellini and Vegetables

Garlic cloves, minced, Onion, chopped (about 1 1/2 cups) and 11 more..
Spicy Eggplant Fritters With Yogurt Dip

Eggplants (about 600g) or 2 medium , peeled, chopped (abo... and 19 more..
Grilled Chicken Caesar Salad

Garlic cloves, divided and 8 more..