In a 12-inch skillet, heat 1 quart of olive oil
until it reaches 375 degrees F.
Season the eggplant cubes with salt and pepper, and then dredge
them in flour. When the oil is at the right temperature, add the eggplant
until golden brown. Remove with a slotted spoon and set aside to drain
on paper towels.
Cook the pasta
in a large pot of boiling, salted water until al dente
Heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the garlic and suate for 1 minute. Then add the anchovy fillets, cherry tomatoes, black olives, capers
, and basil
, and saute for 2 minutes.
Once the pasta is cooked, immediately drain it, and add it to the saucepan
. Toss pasta with tomato mixture, and let flavors combine for 2 minutes.
To plate, divide the pasta among 2 plates, and spoon the extra sauce on top. Leave room on the side of each plate for the star-shaped tomatoes, and then spoon the eggplant on top of the tomato stars.