Fusilli with Dried Tomatoes

Ingredients

• 1 eggplant
• 15 ml / 1 tbsp salt
• 125 ml / 1/2 cup olive oil
• 225 g / 8 oz fusilli
• 125 ml / 1/2 cup dried tomatoes in oil, drained
• 30 ml / 2 tbsp red wine vinegar
• 2 filets anchovies
• 1 red pepper, trimmed, in strips
• 225 g / 8 oz provolone cheese, grated
• 15 leaves fresh basil, shredded
• To taste salt and pepper