1) Remove the salt from the anchovies under running water, bone them and place the fillets in a little water and vinegar. Also remove the salt from the capers.
2) Peel the garlic and blend it inside a blender with the capers, the anchovy fillets and the oil, then add the herb mixture and the trimmed chives.
3) Wash the eggplant and dice, and do the same for the yellow pepper and the black olives, gently fry together in a non-stick pan for a few minutes without adding any fat, then season to taste.
4) Cook the pasta in a pan full of salted water, drain when tender and place in a pan with a couple of spoonfuls of the pasta cooking water. Add the anchovy and basil sauce and serve.