Vesuvio Pasta with Eggplant and Roman Herbs - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 9 cups peeled and cubed eggplant (3 medium eggplant)
• Kosher salt
• Extra virgin olive oil
• 1 tablespoon capers, chopped
• ½ cup finely chopped briny black or green olives
• 1 large clove garlic, pressed
• ¼ cup flat leaf parsley leaves, coarsely chopped
• ¼ cup basil leaves, coarsely chopped
• 2 tablespoon mint leaves, coarsely chopped
• 2 minced anchovies
• Freshly ground black pepper
• ½ lemon
• 1 cup finely grated Romano cheese
• 1 pound (½ kilo) Vesuvio Pasta