Cut the melanzani into 1 cm cubes. Put them in a sieve, sprinkle with salt and pass through. Cut the peppers in half, remove the seeds and partitions. Roast the pepper halves under the broiler or in a hot oven until the skin blisters and turns dark. Remove, cover with a wet paper towel, then peel off the skin. Cool and cut the peppers into small pieces. Briefly blanch (scald) the tomatoes, remove the skin and seeds. Cut the flesh into small cubes.
Rinse the anchovy fillets and dry them with kitchen paper, then chop them. Cut the olives into fine wedges and the garlic into slices. Rinse the salty eggplant cubes briefly and dry them thoroughly.
In a wide frying pan, heat 2/3 of the olive oil. Stir-fry the melanzane and garlic. Stir in minced anchovy fillets and tomato seasoning. Season with salt and pepper and simmer gently for about 15 min.
Meanwhile, cook the pasta in plenty of salted water until al dente and grate the cheese. Then stir the pieces of pepperoni, olive wedges and capers into the sauce. Drain the pasta and place in a large hot baking dish form. Pour remaining olive oil and finished sauce over and mix well with pasta. Sprinkle with chopped basil and black pepper from the mill and add grated cheese to the table.
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