Carnival of the Recipes #28 - Siciliana Pasta Sauce

This one I learned to make in an Italian community college course that I did with a friend of mine. We are having a get together on the weekend with some other good friends, and it has been given an Italian theme.
This time 'round I'm leaving out the anchovies by popular request, it's up to you if you like 'em in or not.

Ingredients

1 medium brown onion, grated
2 smal long eggplants (sometimes called lebanese eggplants, or aubergines), chopped into small cubes, unpeeled
1 medium green capsicum (bell peppers for our American viewers), chopped fine
12-16 black olives, pitted and sliced
1 Tbsp green capers
1 tin (45g, 1.5oz) anchovy fillets, preferably in extra virgin olive oil
2 tins (420g, 15oz each) peeled chopped Roma tomatoes, drained but reserve the liquid
2 tsp dried basil
1 tsp dried oregano
1/2 tsp coarse ground black pepper
1/2 cup chopped fresh Italian parsley
1/4 cup of extra virgin olive oil

Method

1. Heat tomato liquid in small pan with basil and oregano until reduced and thickened.
2. Drain anchovies and chop fine, reserve the oil.
3. Heat oil mix (extra virgin and anchovy) in large pan and add onion, eggplant, garlic and capers. Cook over medium heat until the eggplant starts to soften.
4. Add pepper, capsicum, tomatoes and olives until capsicum softens.
5. Add parsley and anchovies and toss quickly.
6. Add tomato liquid and herbs, mix well together. The sauce should be fairly thick.
7. Mix with prepared pasta and serve hot.

This sauce is best served with either round or tube shaped pasta. Would go well with a garden salad, with garlic bread for starters.