1 ½ pounds eggplant, cut Into ½-inch pieces

½ teaspoon table salt, plus salt for cooking pasta

¼ cup extra-virgin olive oil, divided, plus extra for serving

4 garlic cloves, minced

¼ teaspoon red pepper flakes

1 (28-ounce) can crushed tomatoes

2 teaspoons Anchovy Substitute

½ cup pitted kalamata olives, chopped coarse

6 tablespoons minced fresh parsley

2 tablespoons capers, rinsed

1 pound rigatoni

Shredded ricotta salata cheese (optional)

1. Line large plate with double layer of coffee filters

   and coat lightly with vegetable oil spray. Toss eggplant

   with salt in bowl, then spread evenly over prepared plate.

   Microwave, uncovered, until eggplant is dry to touch and

   slightly shriveled, about 10 minutes, tossing halfway

   through cooking. Let eggplant cool slightly, then return

   to bowl and toss gently with 1 tablespoon oil.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over

   medium-high heat until shimmering. Add eggplant and

   cook, stirring occasionally, until well browned and fully

   tender, about 10 minutes; transfer to clean plate.

3. Let now-empty skillet cool slightly, about 3 minutes.

   Add 1 tablespoon oil, garlic, and pepper flakes to cooled

   skillet and cook over medium heat until fragrant, about

   1 minute. Stir in tomatoes and anchovy substitute,

   increase heat to medium-high, and simmer, stirring

   occasionally, until slightly thickened, 8 to 10 minutes.

4. Stir in eggplant and cook until eggplant is warmed

   through and flavors meld, 3 to 5 minutes. Stir in olives,

   parsley, capers, and remaining 1 tablespoon oil and

   season with salt to taste.

5. Meanwhile, bring 4 quarts water to boil in large pot.

Add pasta and 1 tablespoon salt and cook, stirring often,

until al dente. Reserve ½ cup cooking water, then drain

pasta and return it to pot. Add sauce and toss to combine.

Adjust consistency with reserved cooking water as

needed and season with salt and pepper to taste. Serve

with extra oil and ricotta salata, if using.