Preheat oven to 425°F.

Place eggplant in the oven and roast for 45 minutes, or until very tender.

Remove eggplant from oven, slice in half, scoop out the innards and shred with forks.

Place a large skillet over medium-low heat.

Pour in olive oil and heat gently.

Add garlic and cook until soft, but not browned (about 3 minutes).

Turn heat to medium.

Add eggplant, anchovies, and capers to the skillet.

Stir until warmed (about 2 minutes).

Pour in red wine and red wine vinegar.

Cook until the liquid has thickened into a sauce (about 5-7 minutes).

Meanwhile, bring a large pot of salted water to a boil.

Cook bucatini according to package directions.

Drain the bucatini, reserving about 1/2 cup of pasta water.

Add the drained bucatini to the skillet with the sauce.

Stir until pasta is well coated, adding a little pasta water if needed to adjust consistency.

Season with black pepper to taste.

Serve immediately.