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Vermicelli with Eggplant

  • 43 minutes
  • Easy
  • First Courses

Ingredients: Per 6 servings

  • 1 ¼ lb vermicelli (thin spaghetti)
  • ½ cup extra virgin olive oil
  • 2 cloves of garlic
  • 6 tomatoes
  • eggplant
  • 2 bell peppers
  • 1 handful olives
  • 1 tablespoon capers
  • basil
  • 3 anchovies
  • salt and pepper


Put onto the heat a pan with the oil and the garlic and as soon as the garlic begins to color, remove it. Add the tomatoes, skinned, seeded, and cut into pieces, and the eggplant with all of its skin, diced. When the eggplant is cooked, put into the pan the peppers previously scorched, cleaned and cut into thin strips, the olives, pitted, the capers, a handful of fresh chopped basil and the anchovies washed, boned and cut into pieces. Cover the pan and leave to cook for some minutes more, adding, if necessary, some tablespoons of water. Put the vermicelli to cook, drain and dress with the prepared sauce, adding a generous handful of pepper, and, if necessary, a little salt, and serve.