Preheat the oven to 200°C and line a baking sheet with parchment paper. Toss the cubed eggplant with 2 tablespoons olive oil and a sprinkle of salt and pepper. Arrange the eggplant in a single layer. Roast on the middle rack until the eggplant is tender and deeply golden on the edges, about 15-20 minutes (depending on size of pieces), tossing halfway.
Meanwhile, put a large pot of water on to boil for the pasta. Add a large pinch of salt. Cook the pasta al dente.
While the pasta cooks, heat a large non-stick sauté pan (or wok) with the olive oil over medium to medium-high heat. Add the tomatoes, garlic, anchovies, oregano, salt, chili flakes, and white wine. Sauté for 5 minutes or until tomatoes soften. Add the roasted eggplant and capers. Bring the mixture to a simmer then add the pasta. Toss until the pasta is coated. Season with salt and sprinkle with the parsley.
Serve into bowls and sprinkle with parmesan cheese. Buon appetito!
I use my go-to olive oil from for recipes like this. Not only does it taste amazing but it is an extra-virgin olive oil that is also heat resistant, making it the perfect all arounder – for grilling and for salads. I love it so much I order from amazon by the case: Farchioni Olio Extra Virgine Il Casolare Grezzo. Which is also why I list it in my shop along with other kitchen favorites.
Heirloom tomatoes are very juicy and create quite a bit of sauce. If you have the feeling there is not enough sauce from your tomatoes, then add a few tablespoons of the pasta cooking water to stretch the sauce. Or add another tomato. The al dente pasta will soak up some of the tomato sauce, which is fine, as they take on the flavour.