Penne with Roasted Eggplant, Chili and Mint

Yield: 2 servings

1 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes 5 tablespoons extra virgin olive oil, more as needed 1/2 teaspoon kosher salt, more as needed 1/4 teaspoon black pepper, more as needed 1 very large ripe tomato, cored and diced (1 1/2 cups) 1/2 pound dried penne 3 garlic cloves, peeled and smashed 3 anchovy fillets Large pinch chili flakes 2 tablespoons drained capers Freshly squeezed lemon juice 1/4 cup torn basil leaves 2 tablespoons torn mint leaves 2 tablespoons finely chopped chives

Heat oven to 400 degrees. On rimmed baking sheet, toss togeth- er eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in one layer. Roast, tossing occasionally, until eggplant is golden brown, about 25 minutes.

Place tomato in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 remaining tablespoons oil. Stir in garlic, anchovies and chili flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, put garlic on cutting board. Let it cool a few minutes, then chop and add back to oil. Pour garlic-chili oil into bowl with tomatoes. Add eggplant and capers; toss.

Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.