Pasta with Eggplant and Olives

Method

1. Fry the diced eggplant in hot oil until golden and well cooked. Drain.
2. In a pan, heat a drizzle of oil over low heat. Add anchovies, a crushed garlic clove, and sliced chili. Cook to infuse the oil.
3. Add crushed peeled tomatoes, capers, and half of the olives. Cook over low-medium heat for about 10 minutes, until the sauce thickens and forms small bubbles (microcrateri).
4. Meanwhile, bring salted water to a boil and cook pasta (rigatoni or your choice) until al dente.
5. Add the fried eggplant to the sauce.
6. Add the remaining olives, a generous sprinkle of oregano, and salt to taste. Remove the garlic (and chili if desired, but chef leaves the chili).
7. Drain the pasta al dente and combine with the sauce in the pan, allowing it to finish cooking together.
8. Serve with an extra sprinkle of oregano if desired.