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1
In a large, heavy casserole dish, pour in enough olive oil to create a film along the bottom plus a little more. Bring over medium heat and saute the garlic slices for a few minutes. Do not let them color, but make sure they soften and start to smell fragrant.
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2
Stir in the tomatoes and peppers and add a little more olive oil. Small drops should appear at the top of the sauce. Bring to a simmer and cook for a few minutes, uncovered.
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3
When the peppers start to soften, add the eggplant with a little more oil: You don't want too much. Only add oil until small drops appear on the surface. Bring to a simmer, cover, and let it cook for about 45 minutes, until everything is tender but not falling apart. Check every 15 minutes or so as it may take less time.
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4
Break the anchovies into small pieces. Drain if using canned, and soak to de-salinate if using salted anchovies. Add them to the pot along with the olives and capers. Simmer, uncovered, for another 5 minutes. Add salt (if needed) and pepper to taste. I like lots of pepper-this is a hearty dish.
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5
Cook the rigatoni to al dente, then drain and place into a serving bowl (Sylvia Thompson uses spaghetti, but I feel the sauce is too hearty and slips off the spaghetti, though I did try it because I have deep respect for her).
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6
Stir in the basil, sauce the pasta, and serve with additional Parmesan and even olive oil if desired. A nice red wine and salad are all that is needed to go along with it.
