Name: Nika Hazleton's Penne with Tomato, Eggplant, and Anchovy Sauce
Yield: Serves 6
Ingredients: 2 medium eggplants (about 1 pound each); Salt; 3/4 cup olive oil, or as needed; 5 anchovy fillets; 1 large onion, chopped (about 1 1/4 cups); 2 large garlic cloves, minced; 1 pound ripe Italian plum tomatoes, peeled and chopped; 1/2 to 1 cup dry white wine; ground black pepper; 1/3 cup shredded fresh basil leaves or 1 tablespoon dried basil; 1 pound penne or other short pasta; 3/4 cup grated pecorino cheese

Note:

If you prefer, combine the sauce and pasta in an 8- to 10-cup lightly oiled baking dish. Stir in half of the pecorino and sprinkle the remaining cheese on top. Bake for 15 minutes in a preheated hot (400°F) oven to amalgamate the pasta and sauce.

Recipe notes

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