Siracusa Spaghetti

Instructions
Desalinate and bone the anchovies, chop them together with a tablespoon of washed and squeezed capers. Pit olives. Peel the eggplants and cut them into cubes. Empty and peel the peppers after having browned them on the flame, wash them and cut them into strips. In a saucepan, fry in hot oil two entire cloves of garlic crushed, remove when golden and add the eggplants. Let them fry for a few minutes and add the tomato sauce: salt, pepper and let consume the sauce for about ten minutes and then add the peppers, olives, chopped capers and anchovies and a few leaves of basil and cook for 2 minutes. Cook Spaghetti in salted water, drain them, place them on a warm serving dish and toss with the sauce and grated Pecorino cheese.