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1
Peel the eggplants, leaving a 1/2-inch strip on each of four sides.
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2
Trim the ends and cut into 1/2-inch slices.
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3
Layer the slices in a colander and sprinkle each layer with a little salt.
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4
Cover with wax paper and weigh down with something heavy, such as a large can.
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5
Set the colander in the sink.
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6
Let the eggplant stand for 30 minutes to an hour to drain off the bitter juices.
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7
Press down with your hands to extract all possible liquid.
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8
Dry the eggplant.
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9
Heat 3 tablespoons of the oil in a skillet over moderately high heat.
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10
Fry about one third of the eggplant slices until golden on both sides.
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11
Remove with a slotted spoon to paper towels to drain.
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12
Add 2 to 3 more tablespoons oil to the skillet and fry another third of the eggplant slices.
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13
Remove and drain.
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14
Add 2 more tablespoons of oil and fry the remaining eggplant.
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15
Drain and reserve.
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16
Place the anchovies in lukewarm water to cover to remove the salt.
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17
Soak for 5 minutes; change the water; let stand for 10 more minutes.
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18
As the anchovies are soaking, heat the remaining 4 tablespoons oil in a medium saucepan.
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19
Add the onion and garlic and cook over moderate heat, stirring constantly, until soft.
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20
Add the tomatoes.
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21
Bring to a boil.
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22
Lower the heat and cook, uncovered, for 10 to 15 minutes, or until the sauce has thickened.
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23
While the sauce is cooking, chop the anchovies fine.
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24
Stir the anchovies and fried eggplant slices into the sauce with a fork, mashing the eggplant into lumps.
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25
Depending on the tomatoes, the sauce may be very thick.
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26
Thin it with the wine to the consistency of pancake batter.
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27
Taste for saltiness and, if necessary, add a little more salt.
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28
Add a generous amount of pepper, stir in the basil leaves, and continue to cook.
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29
In a kettle of boiling salted water cook the pasta until it is al dente and drain.
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30
Pour the sauce into a heated serving dish and add the pasta.
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31
Toss and sprinkle with the pecorino.
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32
Toss again at the table.
