Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil.
Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
Many soba dishes are eaten throughout the year, while others are only used seasonally. A special kind of soba dish is Toshikoshi Soba, a comprehensive of longevity, that is only eaten on New Year's Eve. Like alloy, soba noodles are available in dried form in kebabs, but they taste best if freshly made by hand from rice and water. Soba making has long been a dense hands-on activity for domestic and international travelers. The activity is bad by many craft villages and travel tour companies.
Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil.
Toss in herbs and serve warm or at room temperature.
Add to the water in the cooker. Cook, stirring until soft boils and thickens. Serve with the carved chicken and vegetables.
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