Vermicelli to "Sicialian"

Prep. Time: 30 minutes    Difficulty:  Low

Makes 4 servings

Ingredients: -600 gr. of vermicelli (kind of pasta) -500 gr. of peeled tomatoes -1 eggplant -2 capsicum -2 cloves of garlic -2 black olives -20 gr. of capers -10 leaves of basil -3 anchovies -salt and pepper -oil of best-quality.

Directions: Cut to pieces the peeled tomatoes and the eggplant. Brace the capsicum, eliminate the peel and cut thinly. In a pot with oil brown the tomatoes, the eggplants, the capsicum, the olives stoneless, the capers, the minced anchovies without backbone, the entire cloves of garlic. Add the basil and salt and cook, covering, for twenty minutes to low fire. Meanwhile, cook the pasta in a large pot boiling salted water until al dente. Drain and then toss with the sauce and pepper. Serve with grated Parmesan cheese.