Pasta with Syracuse Sauce

Ingredients

• 1 large eggplant, peeled and cut into 2-inch (5 cm) cubes
• 1 tsp (5 ml) salt
• 2 tbsp (25 ml) olive oil, divided (approx.)
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 4 anchovy fillets, finely chopped, optional (see Tip)
• 1 (28 oz/796 ml) can tomatoes, including juice, coarsely chopped
• 1 tbsp (15 ml) tomato paste
• 2 roasted red bell peppers, diced
• ½ cup (125 ml) black olives, pitted and chopped (about 20 olives)
• ½ cup (125 ml) finely chopped parsley leaves
• 2 tbsp (25 ml) capers, drained and minced
• Cooked whole wheat pasta or polenta

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