Deseed and derib the pepper, rinse it and dice it. Rinse and dice the aubergine also. Place them in a small pan with a dash of heated oil, the capers, rinsed under running water, and the olives.Brown these vegetables for a few minutes, add a pinch of salt, stir well and remove the pan from the heat. Cook the water in a pan with plenty of boiling salted water, when al dente drain it and mix it with the sauce and a few chopped leaves of basil.Serve it in individual deep dishes, adding to each dish a small ripe tomato, previously deseeded and drained and sliced into thin segments. Mix delicately and serve.