• 4 tablespoons olive oil, plus a little extra, to serve
• 120 g (4¼ oz) red onion<

Heat the olive oil in a frying pan that’s large enough to hold your spaghetti later. Sauté the onion until softened and light golden. Add the pepper and eggplant and sauté until nicely cooked and a bit sticky. Add the anchovies and garlic, stirring briefly but well to make sure they simmer in the oil. When they smell good add the tomatoes, parsley, olives and a little salt (remember you have th