Directions

1. In a large, heavy casserole dish, pour in enough olive oil to create a film along the bottom plus a little more. Bring over medium heat and sauté the garlic slices for a few minutes. Do not let them color, but make sure they soften and start to smell fragrant.
2. Stir in the tomatoes and peppers and add a little more olive oil. Small drops should appear at the top of the sauce. Bring to a simmer and cook for a few minutes, uncovered.
3. When the peppers start to soften, add the eggplant with a little more oil: You don't want too much. Only add oil until small drops appear on the surface. Bring to a simmer, cover, and let it cook for about 45 minutes, until everything is tender but not falling apart. Check every 15 minutes or so as it may take less time.
4. Break the anchovies into small pieces. Drain if using canned, and soak to de-salinate if using salted anchovies. Add them to the pot along with the olives and capers. Simmer, uncovered, for another 5 minutes. Add salt (if needed) and pepper to taste. I like lots of pepper—this is a hearty dish.
5. Cook the rigatoni to al dente, then drain and place into a serving bowl (Sylvia Thompson uses spaghetti, but I feel the sauce is too hearty and slips off the spaghetti, though I did try it because I have deep respect for her).
6. Stir in the basil, sauce the pasta, and serve with additional Parmesan and even olive oil if desired. A nice red wine and salad are all that is needed to go along with it.