Ingredients

1 eggplant (1 1/4 lb), peeled and cut into 1/4-inch dice

1 1/2 teaspoons kosher salt

2 tablespoons salt-packed capers *

1 red bell pepper

4 cups vegetable oil

10 green Bella di Cerignola olives, pitted*

1/2 cup loosely packed fresh basil leaves

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 fusilli

• Special equipment: a deep-fat thermometer

Description

Pasta Mille Gusti This Recipe For 'pasta With A Thousand Flavors,' As Aeolian Islanders Call It, Is Based On One Developed By Fraser's Friend...

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