Pasta with eggplant, anchovies, garlic, parmesan and rocket

4 people

1 eggplant
4 anchovy fillets
1 clove garlic
75 g freshly grated parmesan
2 handfuls rocket
½ cup. olive oil
300 g pasta
Salt and freshly churned pepper

Cut the eggplant into small cubes, (ca.1×1 cm) and put them into a bowl, sprinkle with coarse salt and let it rest for 10 minutes. Peel garlic and cut in half, chop anchovy fillets coarsely. Put olive oil into a sauteusse or pan with high sides, add the garlic and anchovies and let it “cook” quietly 1 min. Without taking color, but gives a lot of flavor to the oil. Squeeze eggplant cubes free of liquid and put them up in the oil and let them cook for 7-8 minutes on medium heat. Bring a pot of lightly salted water to a boil and cook pasta for 7-8 minutes. Until it is al dente. Remember to stir in eggplant while they fry.
Drain the pasta and put pasta in the eggplant, add the grated Parmesan, washed rocket, salt and freshly ground pepper, mix it all around and serve immediately, so pasta is al dente and rocket still fresh and crispy. Serve as a starter or as a main course with a good salad.