Eggplant Sauce for Pasta Recipe

Peel eggplants, then cut into 3/4-inch/2 cm cubes; in large bowl, toss together with half of the oil, 3/4 tsp/4 mL of the salt, and pepper. Spread on lightly oiled rimmed baking sheet; roast in 450F/230C oven, stirring twice, until golden brown, about 25 minutes.

In large pot of boiling salted water, cook pasta until al dente, according to package instructions; reserving 1/2 cup/125 mL of the cooking liquid, drain.

Meanwhile, in large skillet, heat remaining oil over medium heat; add garlic, anchovies (if using), hot pepper flakes, 1/2 cup/125 mL of the parsley, and remaining salt. Fry, stirring, until garlic is fragrant but not colouring, about 2 minutes.

Add eggplant and wine; cook, stirring often, until eggplant is softened but not falling apart, 4 to 5 minutes. Add pasta, Romano cheese, remaining parsley and reserved cooking liquid; toss to thoroughly mix.

Makes 4 to 6 servings.