Wednesday: Pasta with vegetable sauce

We needed to use up some remaining CSA vegetables, so last night I improv'ed a pasta sauce:

eggplant, 1 cm dice, about 2 cups (salted, rinsed, and drained if necessary)
orange peppers, small dice, about 1 cup
1/2 large red onion, small dice
4 cloves garlic, finely chopped
1 anchovy
olive oil
chicken stock
salt, red pepper flakes, black pepper
1 Tbs butter
finely chopped parsley to top

Heat a couple Tbs olive oil in a pan over medium-high heat and add the anchovy. Cook, stirring, until the anchovy breaks down. Add the garlic and cook for about a minute. Add the onion and half the pepper. Cook, stirring frequently, for another couple minutes until things start to soften. Add the eggplant and a pinch of red pepper and cook for another couple minutes. Add a bit of stock (1/4 cup or so), cover and let simmer until the eggplant is soft. Add more stock if necessary to keep it from getting dry. Add the remaining pepper and cook for another couple minutes. Stir in the butter and adjust seasonings.
If needed, thin with some pasta water before serving. Top with the parsley.

This sauce, served atop penne, made a nice dinner with a green salad on the side.