Put the anchovies in a small bowl, pour milk until covered and let them rest for 10 minutes to draw out the salty taste. Wipe them dry and chop.
Heat the oil in a frying pan. Add chopped onion, pepper and eggplant cut in cubes and fry them over the higher heat till becoming soft.
Then add garlic and 1 tablespoon Vegeta and continue frying over the low heat for 10 minutes.
Cook the spaghetti in a large quantity of boiling water seasoned with salt.
Add anchovies, olives, capers and chopped tomatoes to the sauce and cook uncovered for the next 5 minutes.
Then add pasta just cooked and let it sauté briefly.
Add a few drops of cold olive oil to the spaghetti alla siciliana, sprinkle them with sweet basil leaves and serve.
Move the pasta right out of the hot water into the pot with the sauce. In this way you will add with the pasta also a bit of starch which will naturally add density to the sauce.