Eggplant pasta with anchovy breadcrumbs and capers recipe: Crumbs for dinner, in the best possible way (via nytimes)
1/2 pound short pasta, such as shells or orecchiette12 anchovies, coarsely chopped1 cup coarse dry breadcrumbs, either panko or homemade1 cup cherry tomatoes, halved or quartered if largePreparation2. In a pot of well-salted water, cook pasta according to the package directions until about 1 minute shy of al dente. Drain well, reserving some of the pasta water . Lightly drizzle pasta with olive oil to prevent from sticking together.
4. Wipe out skillet . Add 1/4 cup olive oil and put it back over medium-high heat until oil thins out in the pan. Add enough eggplant to fit in one layer without overlapping. Without moving them around too much, cook eggplant until brown on one side, 3 to 5 minutes. Stir and let them cook on the other side until browned and thoroughly soft, 3 to 7 minutes more. Use a slotted spoon to transfer eggplant to a large bowl. Repeat with remaining eggplant, adding more oil to the pan as needed.
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