Spaghettini With Eggplant And Fried Capers

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Ingredients

1/4 cup salted capers

12 ounces spaghettini

3/4 cup extra-virgin olive oil

1 large eggplant, peeled and cut into 1-inch dice

Salt and freshly ground pepper

3 garlic cloves, 2 thinly sliced

Large pinch of crushed red pepper

1 cup 1/3-inch diced crustless Italian bread

1/4 cup freshly grated young pecorino, preferably Sardinian, plus more for serving

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