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1
Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
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2
While eggplant drains, rinse capers in a sieve and transfer to a small bowl.
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3
Cover capers with water by 2 inches and soak 30 minutes.
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4
Drain, then repeat soaking.
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5
Drain and rinse capers, then squeeze dry and coarsely chop.
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6
Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes.
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7
(Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
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8
Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
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9
When cool enough to handle, peel pepper and discard seeds, stem, and ribs.
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10
Pat pepper dry and puree in a blender until smooth.
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11
Rinse eggplant and pat dry thoroughly.
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12
Heat vegetable oil in a 4-quart pot over high heat until it registers 375F on thermometer.
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13
Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes.
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14
Transfer with a slotted spoon to paper towels to drain.
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15
Fry remaining eggplant in 2 batches, returning oil to 375F between batches.
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16
Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
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17
Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute.
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18
Increase heat to moderate and stir in pepper puree, then cook, stirring, 1 minute.
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19
Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute.
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20
Stir in eggplant (sauce will be very thick) and remove from heat.
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21
Keep warm, covered.
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22
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce.
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23
Season with salt.
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24
*Available at specialty foods shops and chefshop.com.
