Italian dishes are firmly settled on our table. The first thing that comes to mind at the mention of Italy — is, of course, pasta. It is characterized by simplicity, ease of preparation and fragrant appeal. Sicilian classics-tomatoes, eggplant and anchovy.
Fry until translucent finely chopped onion, add tomatoes, remove heat to a minimum and put out under the lid for 15 minutes.
The garlic and the Basil leaves chopped with a knife, fish slice or mash with a fork. Add to sauce.
Fry the eggplant separately and ready to arbitrarily cut. Add to sauce and simmer for 5 minutes.
Pasta for a couple of minutes until ready to add to the sauce, there is a ladle of water in which it was cooked and give them a couple of minutes to get married. To try for salt (the anchovies are salty, maybe this will be enough).