Chop the eggplant into bite-size pieces, sauté in a generous amount of olive oil, and season with salt and pepper. When golden brown, transfer to a dish.
Add more olive oil to the pan, then sauté the garlic and red chili peppers on low heat.
Add the anchovy paste and shimeji mushrooms.
Bring down the heat to low, add the tomatoes, return the eggplant, then season with salt and pepper to taste.
Toss with the freshly boiled pasta and it's done.