First get your pasta water boiling then add enough salt.

Trim and cut the eggplants by first splitting in half, then cutting each half into threes lengthwise. Then dice into chunky size cubes.

Place your pasta in water and cook a approx. 1 minute less than al dente. Usually 10-11 minutes. See pack for timing.

If using salted capers, place them in water to remove the salt.

Place a large frying pan on high heat with enough olive oil to cover the bottom plus a little extra. Once oil is hot (Never smoking!) add your eggplant and fry until brown, set aside.

Return the pan and lower heat to low, add a little more olive oil, chili flakes, garlic, oregano, and anchovies. Break up the anchovies in the pan, cook 30 seconds then add the peeled tomatoes. Break up the tomatoes in the pan and mix well over medium heat. Add the olives and drained capers. Taste for seasoning and add salt id needed. Usually only a small amount as added condiments are very salty.

Drain the pasta and add directly into the sauce. Return the fried eggplant to the pan along with freshly shredded basil. Mix well over low heat for one minute. Serve immediately garnished with basil. Don’t forget to give your pet a reward, if it watches you cook.