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1
In a large cup, soak the salted capers in plenty of cold water for 15 minutes.
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2
Drain the capers and squeeze dry.
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3
Meanwhile, in a large pot of salted boiling water, cook the spaghettini until just al dente.
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4
Drain the pasta well, reserving 3/4 cup of the cooking water.
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5
In a large, deep nonstick skillet, heat 1/4 cup of the oil until shimmering.
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6
Add the eggplant, season lightly with salt and pepper and cook over high heat, stirring occasionally, until tender, about 6 minutes.
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7
Add the sliced garlic and crushed red pepper and cook until the garlic is softened, about 2 minutes.
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8
Meanwhile, in a small skillet, heat the remaining 1/2 cup of oil until shimmering.
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9
Add the capers and fry over high heat, shaking the pan slightly, until the capers are golden and puffed, 2 minutes.
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10
Using a slotted spoon, transfer the capers to a paper towellined plate.
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11
Add the whole garlic clove and the diced bread to the oil and fry, stirring, until golden, about 2 minutes.
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12
Using a slotted spoon, transfer the croutons to the plate.
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13
Discard the garlic clove.
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14
Add the pasta to the eggplant.
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15
Add the pecorino and the reserved cooking water and simmer, tossing, just until the water is nearly absorbed, about 2 minutes.
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16
Serve the pasta in shallow bowls, sprinkled with the fried capers and croutons.
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17
Pass freshly grated pecorino at the table.
