Spaghetti Aubergines And Peppers

Preparation:

Preparation: Wash the pepper and dry it. Stick it with a fork on the stem side and pass it directly over the gas flame, turning it continuously until all the skin is scorched. When it's ready, close the pepper in a bread paper bag: the steam that will form inside will cause the skin to detach from the pulp, making peeling easier. Plunge the tomatoes into boiling water for half a minute then pass them into cold water, peel and cut them into small pieces discarding the seeds. Wash the eggplant and cut it into cubes without peeling it. Rinse the capers, dry them and chop them. When the pepper has cooled down, remove the skin by scraping it lightly with a small knife and removing the residue with kitchen paper, avoiding washing if possible. Open it, clean it internally, discarding the seeds and white filaments, then cut it into small, thin strips. Heat the oil in a pan and, over a moderate heat, brown the sliced clove of garlic. Before the garlic darkens, add the anchovy fillets and mash them with a fork to melt them in the oil before adding the diced aubergines. Raise the heat and, stirring constantly, allow the aubergines to flavor for a few minutes. At this point add the tomatoes, peppers, capers, chopped olives, chopped basil. Season with salt [taking into account the presence of capers and anchovies] and pepper and mix. Leave to cook for a quarter of an hour or more according to taste, bearing in mind however that the vegetables should not fall apart but remain consistent. Cook the pasta, draining it slightly al dente, mix it with the prepared sauce and serve piping hot, sprinkled with cheese.