Spaghetti alla Sylvia Thompson

Ingredients

• 1 splash Olive oil, as needed
• 6 garlic cloves, sliced
• 3 28-ounce cans diced tomatoes
• 3 red peppers, diced
• 1 large purple eggplant, unpeeled and diced into 1-inch pieces
• 2 ounces preserved anchovies in olive oil or salt
• 1 cup pitted black olives, chopped in 2 to 3 pieces each
• 1/2 cup capers
• 1 pinch Salt and pepper, to taste
• 1 1/2 pounds rigatoni
• 1 handful fresh basil, torn, or dried oregano to taste
• 1 dash Grated Parmesan, to taste

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