1 quart plus 1/4 cup olive oil
1/2 eggplant, peeled and cubed
Salt and freshly ground pepper
Flour, for dredging
4 ounces spinach pasta
1 teaspoon finely sliced garlic
2 anchovy fillets
1 pint cherry tomatoes, sliced in 1/2
1/4 cup whole black olives
1 tablespoon capers
4 sprigs fresh basil, leaves only
1 red tomato, cut in 1/2
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