Eggplant with Candle Pasta | Ciao Italia

Ingredients

• 6 tablespoons extra virgin olive oil
• 1 large onion, diced
• 1 large clove garlic, minced
• 2 tablespoons tomato paste
• 4 anchovies in olive oil, chopped, or more to taste
• 1 pound Italian purple eggplant or Japanese eggplant, diced
• 2 tablespoons capers in brine, drained
• 8 green olives, chopped, cerignola preferred
• One 28-ounce can DOP whole San Marzano tomatoes
• Salt and pepper to taste
• 1/2 pound candle pasta, broken into 2-inch pieces
• Grated Pecorino Romano cheese for sprinkling