Vermicelli alla Siracusana

1 small eggplant (3/4 pound), peeled and cut into 1/2-inch cubes
3 tablespoons plus 1/2 teaspoon salt
2 yellow peppers, halved, stemmed, and seeded
1/2 cup extra-virgin olive oil
2 salted anchovies, rinsed, boned, gutted, and coarsely chopped
1 tablespoon salted capers, rinsed and coarsely chopped
1 garlic clove, minced
3/4 pound plum tomatoes, peeled, seeded, and cut into long, thin strips
12 basil leaves, torn
12 black olives, pitted and chopped
1 pound vermicelli
1/4 pound coarsely grated Caciocavallo or Pecorino Romano cheese

Toss the eggplant with 1 tablespoon of the salt in a colander set over
a bowl. Set aside to purge its bitter juices for 30 minutes, then rinse
and blot dry with paper towels.
Meanwhile, preheat the broiler. Place the pepper halves, cut side down,
on an aluminum foil-lined baking sheet. Broil until blackened, about 20
minutes. Wrap in the foil; cool 15 minutes, unwrap, peel, and cut into
strips.
Heat the olive oil in a 14-inch skillet over a medium-high flame. Add
the purged eggplant and fry until softened and silky, about 10 minutes,
stirring often. Fold in the anchovies, capers, and garlic and cook 3
minutes, still stirring. Stir in the tomatoes, basil, olives, roasted
pepper strips, and 1/2 teaspoon of the salt and cover. Reduce the heat
to medium-low and simmer 15 minutes, stirring every few minutes and
adding a little water if the sauce dries out too much.

When you are ready to serve, bring 5 quarts of water to a boil. Drop in
the vermicelli and the remaining 2 tablespoons of salt and cook until
the vermicelli are al dente, about 6 minutes. Drain, reserving 1/2 cup
of the pasta cooking water.

Toss the vermicelli with the hot eggplant sauce in a large serving
bowl, dilute with as much of the reserved pasta cooking water as
needed, sprinkle with the Caciocavallo, and serve immediately. Serves
4.

That's it!


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