2 large Eggplant
1/2 lb. Capellini (angel hair) pasta
1/4 cup your favorite jarred marinara sauce
2 tbsp. sun dried tomato paste
2 tbsp. black olive paste or tapenade
1 tsp. chopped garlic
1 tbsp. rinsed, chopped capers
1 tsp. anchovy paste (optional)
Extra virgin olive oil as needed
Additional marinara sauce as needed
Grated Provolone cheese as needed
Bring a pot of water to a boil, sprinkle salt into the pot, then add pasta and cook until al dente, about 2-3 minutes. Drain and rinse under cold water. Toss with the next seven ingredients. Set aside.
To prepare eggplant: Trim the top off the eggplant. Slice from top to bottom into 1/8″ slices. Brush each slice lightly with olive oil, season with salt and pepper on both sides and place on a cookie sheet. Put in a preheated 375-degree oven and cook until softened and pliable. Let cool.
When cool enough to handle place a generous portion of pasta on the wider end of the eggplant and roll the eggplant over the pasta to form a tight cylinder. Place in a baking dish, top with marinara sauce and shredded Provolone cheese and bake until bubbly hot.