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1
Preheat oven to 400F.
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2
Toss eggplant with 2 teaspoons salt in large bowl.
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3
Turn eggplant out onto paper towels and let drain 30 minutes.
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4
Pat eggplant dry.
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5
Heat oil in heavy medium saucepan over medium-high heat to 350F.
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6
Working in batches, add eggplant to oil; cook until golden, turning occasionally, about 6 minutes per batch.
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7
Using slotted spoon, transfer to clean paper towels.
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8
Reserve 5 tablespoons eggplant frying oil.
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9
Toss shallots and whole bell pepper with 3 tablespoons reserved oil on large baking sheet.
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10
Roast until shallots are tender, turning occasionally, about 25 minutes.
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11
Place shallots and eggplant in large bowl.
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12
Continue roasting bell pepper until skin blackens, about 10 minutes.
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13
Wrap in plastic bag; let stand 10 minutes.
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14
Peel, core and seed pepper.
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15
Cut into thin strips lengthwise, then cut strips crosswise in half.
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16
Add bell pepper strips, olives and garlic to eggplant and shallots.
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17
Cook artichokes in large pot of boiling salted water until tender, turning occasionally, about 40 minutes.
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18
Using tongs, transfer to bowl; cool.
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19
Remove leaves from artichokes and reserve for another use.
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20
Scoop out chokes.
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21
Cut artichoke hearts into 1/3-inch pieces; combine with other vegetables.
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22
(Can be made 2 hours ahead.
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23
Cover and let stand at room temperature.)
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24
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
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25
Drain.
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26
Return pasta to pot.
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27
Add all vegetables and remaining 2 tablespoons reserved eggplant frying oil and toss over medium heat until heated through.
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28
Season with salt and pepper.
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29
Divide pasta among plates and serve.
