Ingredients 1 1/2 lbs eggplant
1/2-16 oz box (8 oz) Notta Pasta Spaghetti
2 tablespoons extra virgin olive oil
1 large onion, diced (2 cups)
4 large cloves garlic, minced
3 anchovy fillets
6 plum tomatoes, seeded and diced (3 cups)
1-15 oz can tomato sauce
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon dried basil
1/2 cup fresh chopped basil

Directions

1.	Cube the eggplant. Salt lightly. Place in a colander weighted down with something heavy to drain the eggplant of any liquid. Set aside.
2.	Put a large pot of salted water on to boil.
3.	In a wide nonstick skillet, heat oil over medium-high heat. Add onion, garlic and anchovies. Sauté, breaking up the anchovies with the back of a wooden spoon until dissolved and garlic is golden.
4.	Rinse eggplant quickly to remove some of the salt. Press down on the eggplant to extract any leftover water. Add eggplant to skillet and sauté until soft.
5.	Add tomatoes, tomato sauce, wine, salt, pepper and dried basil. Cover and simmer for 15 minutes.
6.	Meanwhile, boil Notta Pasta according to directions on box. Drain. Add to skillet and toss to combine ingredients. Garnish with fresh basil and serve.