Bucatini all'isolana

Preparation:

Preparation: Cut the pepper and tomatoes into strips, cut the aubergine into cubes and coarsely chop the capers, after having washed them well. Place a pan on the heat with 4/5 tablespoons of oil, the garlic clove (it will then be removed and thrown away), the washed, boned and chopped anchovies, the aubergine, tomatoes and pepper. Lightly brown everything, then add the pitted and halved black olives, the capers and the chopped basil leaves. Mix, add a little salt and pepper and cook the vegetables over a moderate heat, adding a little hot water if they become excessively dry. Cook the bucatini, drain them and pour them into a bowl, dress them with 2 tablespoons of oil and the vegetable sauce and grated provolone cheese. Mix and serve.