Instructions
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Sauce
Wash and dry the eggplants before cutting them into approx. 2cm cubes and season them with salt. Wash the peppers and cut them into fine cubes. Peel the garlic cloves and grind them with salt using a pestle and mortar. Heat the oil and butter in a deep pan. Once hot enough, add the garlic and peppers to fry them at medium heat. Use a paper towel to dry the eggplant cubes before adding them to the same pan, and let it simmer at low heat for 10 minutes.
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In the meantime, skin the tomatoes, quarter them and add them to the pan. Season with salt, freshly ground pepper and basil. Let the mixture simmer for 5 minutes, add the drained and chopped-up sardines to the sauce and let it continue simmering for another 5-10 minutes.
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Pasta
Boil the pasta until al dente.
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Serving
Serve the pasta in a deep dish with the sauce on top. Use parmesan and extra basil to garnish the dish.