Diced and browned eggplant and bell pepper lend themselves well to a piquant red sauce in this one-pot pasta recipe.
Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the eggplant and cook until it is nicely browned, about 10 minutes. Add the peppers and cook until softened. Season with the garlic, anchovy paste, pepper flakes, basil, oregano, salt and pepper. Taste for seasoning.
Add the tomatoes along with 1 can of water. Raise the heat to bring the pot to a simmer. Add the pasta and cook, stirring often, until the pasta is al dente, about 12 minutes. Stir in the olives, capers and parsley and taste for seasoning. Serve with plenty of parmesan cheese.
For the tomato puree, I use 1 28-ounce can of whole peeled tomatoes (or 1 quart jar home canned) for the best flavor. I use an immersion blender to puree the tomatoes right in the jar. If using canned tomato puree, I recommend Pomi or Muir Glen brands.
Note that canned tomato sauce is thinner than tomato puree, so I don't recommend making that substitution.