Vermicelli Sicilian Style (Sicily)

Pasta

Ingredients

Eggplant - 1 large

Salt

Olive oil - 1/2 cup

Garlic, crushed - 2 cloves

Ripe tomatoes - 6 large

Sweet peppers - 2

Pepper

Salted anchovies, boned - 3

OR

Anchovy fillets - 3-4 large

Black olives, pitted and halved - 1/2 cup

Capers - 4 tsps

Basil, finely chopped - 2-3 sprigs

Vermicelli - 1 1/2 pounds

Wash the eggplant and cut it into small cubes. Sprinkle with salt and leave on a tilted plate or in a colander to drain off bitter juices.

Heat the oil in a small pan and saute the garlic cloves until brown, then discard them. Peel and chop the tomatoes, discarding seeds. Add to the pan together with the chopped eggplant. Sprinkle lightly with salt and cook gently for about 20 minutes.

Char the peppers under the broiler or over heat until their skins are burnt and blistered. Cool, then pull off the thin burnt skin. Cut the peppers in half and discard cores and seeds. Cut the flesh into thin strips and add them to the tomato sauce. Sprinkle generously with freshly ground pepper, and simmer gently until softened. Wash the anchovies and chop them into small pieces. Add to the pan. Stir in the olives, capers and basil. Cover the pan and cook gently for 10 to 15 minutes.

Boil the vermicelli in salted water until tender but still firm. Drain, dress with the hot sauce and serve immediately.

Serves 6