Pasta with eggplants

For recipe you will need:
- Spaghettini (thin spaghetti) - 400 g
- eggplants - 1 pc. (300g)
- tomato - 500 g
- onion bulb - 1 pc.
- Garlic - 2 periodontal
- green paprika (pepper) - 1 pc.
- fillets anchovies (in oil) - 4 pc.
- black olives - 50 g
- olive oil - 4 st.l.
- basil - 1 bundle
- caper - 2 st.l.
- salt, black pepper, to taste
- Pecorino cheese (svezhenaterty) 70 d.

Pomoyte eggplants, clean, chop and dice small, mixing in dishes with salt, let stand 15 minutes. Meanwhile, the obdayte tomatoes with boiling water, clearing of the skin and remove the stems, chop the flesh kusochkami.Luk garlic and chop very small dice. Pomoyte paprika pepper and clean. Cut small cubes paprika. Phil anchovies obsushite kitchen paper and chop strips. Clear pits from olives and chop thin strips.

Heat a large pan in olive oil and extinguish it in the onion and garlic average flames 3 minutes. Vysypte Cube eggplants in screen, fast and well pomoyte paste, then add the eggplants and onions in to fry with him 5 minutes and then add the paprika and tomato cubes and simmer received mixture, stirring occasionally, 15-20 minutes at weak-fire, not serving pan lid. If necessary, add a little water.

At that time, bring to the boil enough water fork. Cook it Spaghettini "al dente" according to the directions on the package.

Pomoyte basil. Oborvite page and chop their stripes. Add to the eggplants, along with the olives, capers and herbs, gently and season with salt pepper.

Give Spaghettini with liquid water and Mix them with the sauce. Sprinkle Pecorino and serve to a table.