Ingredients

20 g Eva anchovy filets

100 ml milk

80 ml SMS Extra Virgin olive oil

120 g onion

1 eggplant (230 g)

1 green pepper (150 g)

2 cloves garlic

2 cans Chopped Tomato Podravka (2 x 390 g)

1 tablespoon poon freshly chopped basil leaves

2 SMS black olives

350 g spaghetti Podravka

coarse marine salt

1 tablespoon Vegeta

sweet basil

We used

Vegeta

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons 40 min

• 1 Put the anchovies in a small bowl, pour milk until covered and let them rest for 10 minutes to draw out the salty taste. Wipe them dry and chop.
• 2 Heat the oil in a frying pan. Add chopped onion, pepper and eggplant cut in cubes and fry them over the higher heat till becoming soft.
• 3 Then add garlic and 1 tablespoon Vegeta and continue frying over the low heat for 10 minutes.
• 4 Cook the spaghetti in a large quantity of boiling water seasoned with salt.
• 5 Add anchovies, olives, capers and chopped tomatoes to the sauce and cook uncovered for the next 5 minutes.
• 6 Then add pasta just cooked and let it sauté briefly.