Pasta With Vegetable Sauce - cooking recipe

Ingredients

1 None each yellow and green bell pepper
2 None onions, peeled and finely diced
4-5 cloves garlic, peeled and finely diced
500 g aubergine, chopped into cubes
1 can (850ml) chopped tomatoes, drained (liquid reserved)
75 g black olives, stuffed with pimentos, coarsely chopped
1/2 bunch basil, chopped
20 g anchovy fillets, finely chopped
50 g capers
6 tbsp olive oil
500 g spaghetti
100 g pecorino cheese, grated

Preparation

Preheat the oven to 400\u00b0F. Put the peppers in a lightly oiled baking dish and bake them for about 12 minutes. Take them out of the oven and put them in a freezer bag. Seal it and set it aside.
Heat the olive oil in a large frying pan and fry the onions and garlic and saute them briefly. Add the eggplant and tomato and simmer for about 10 minutes, stirring from time to time. Remove the skins and seeds from the peppers and dice them. Add them to the pan with the capers, anchovies, olives, basil, and some pepper. Add the tomato liquid, cover and simmer, stirring frequently, for 18-20 minutes.
Meanwhile, break the spaghetti into thirds. Put it in plenty of boiling salted water and cook it for about 9 minutes. Drain the pasta, rinse it briefly and mix it with the vegetable sauce. Serve it in deep bowls, sprinkled with cheese and garnished with basil.