Make the pasta. Cover and leave it to rest for about 30 minutes at room temperature.
Rinse the eggplant, quarter it lengthways and cut into 5 mm (¼ in) slices. Put the slices into a colander, sprinkle with a little salt, and leave for about 30 minutes to let the bitter juices drain away. Rinse and pat dry with paper towels.
Meanwhile, put the capsicum onto a baking tray and into the oven — until they are soft and blistered and have darkened in places. Put them in a plastic bag, close the bag and leave the capsicum to sweat for about 10 minutes. Remove the skins, inner seeds and fibres, and cut the capsicum into 1 cm (½ in) strips.
Roll out the pasta dough following the instructions. Roll up the pasta strips along their length and cut noodles at 3 cm (1¼ in) intervals with a knife. Toss the pasta through your fingers to separate and place on a tray, sprinkled with flour, until needed.
Roughly chop the anchovies and set aside. Heat the oil and garlic in a large saucepan. Add the eggplant and tomatoes and
© 2003 Tessa Kiros. All rights reserved.