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Eggplant Pasta With Anchovy Bread Crumbs And Capers
Ingredients
- Yield:
- 3 to 4 servings
- 1½pounds eggplant, cut into 1-inch cubes (about 8 cups)
- Salt and freshly ground black pepper
- ½pound short pasta, such as shells or orecchiette
- ½cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling and as needed
- 12anchovies, coarsely chopped
- 8garlic cloves, 3 grated or finely minced, 5 thinly sliced
- 1cup coarse dry bread crumbs, either panko or homemade
- ¼teaspoon red-pepper flakes, plus more for serving
- 1cup cherry tomatoes, halved or quartered if large
- 2tablespoons capers, drained
- 1cup torn fresh basil or parsley
- 1lemon, zested and halved
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