Farfalle with Eggplant Yogurt Sauce

Ingredients

• Kosher salt and finely ground black pepper
• 1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
• 1/3 cup extra-virgin olive oil
• 2 cups cherry tomatoes, quartered
• 1 anchovy fillet
• 1 garlic clove
• 1 cup Greek yogurt
• 1/4 cup chopped fresh dill, plus whole fronds for garnish
• 1 pound farfalle
• 1/4 cup torn fresh basil leaves

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