|Aubergine||1 Large (Eggplant)|
|Sweet peppers||2 (Yellow, If Available)|
|Canned italian plum tomatoes||14 Ounce (400 Grams / 1 Can)|
|Capers||30 Milliliter (2 Tablespoons)|
|Pitted black olives||12|
|Olive oil||20 Milliliter (2 Tablespoons)|
|Garlic||3 Clove (15 gm)|
|Basil leaves||3 (If Available)|
|Freshly grated parmesan cheese||1 1⁄2 Ounce (40 Gram)|
Cut the aubergine into medium-thick slices and leave to 'purge'
Meanwhile, roast the peppers in a very hot oven, 230-240°C/450-475°F/Mark 8-9, for 20 minutes; the skins should become quite discoloured.
Remove the peppers from the oven and place them in a paper bag until they become cool.
It should now be quite easy to remove the skin which is rather indigestible.
Remove the seeds from the peppers and cut them into small strips.
Rinse the aubergine slices and pat dry.
Cut the slices into small cubes.
Drain the tomatoes and chop them.
Chop the anchovy fillets and the capers.
Chop the black olives if they are very large.
Heat the olive oil and add the finely chopped garlic, anchovies, aubergine and tomatoes.
Cook gently for about 10 minutes, then add the capers, olives, peppers and basil.
Cover and cook for about 15 minutes.
Check for seasoning.
During this time cook the pasta, following the directions on the packet carefully to avoid overcooking.
Drain the pasta and put it into a large serving bowl.
Add the sauce and stir rapidly to coat all the pasta with the sauce.
Add the freshly grated cheese, stir and serve.