A very tasty recipe, ideal in spring and summer, which will fill the color table. Ingredients for 4 persons - 350 g of spaghetti - 1 eggplant - 1 red pepper - 400 g of tomato sauce - 2 cloves garlic - 100 g pitted black olives - 4 tablespoons olive oil - basil - salt and pepper PREPARATION Dice the eggplant and lessala for a few minutes in salted water, and strizzala Drain well.
In a saucepan, pour oil and let cook the garlic, combine the tomatoes, adjust with salt and cook over low heat for about 15 minutes. After this time of cooking, add the eggplant and bell pepper, cut into chunks and seeded. Continue to cook for 10 minutes. Combine the olives, a few leaves of basil and cook 5 more minutes.
Adjust with salt and pepper. Boil the spaghetti in salted water, drain underdone and stop cooking the sauce flavored with vegetables. Stir well and serve. 
In a saucepan, pour oil and let cook the garlic, combine the tomatoes, adjust with salt and cook over low heat for about 15 minutes. After this time of cooking, add the eggplant and bell pepper, cut into chunks and seeded. Continue to cook for 10 minutes. Combine the olives, a few leaves of basil and cook 5 more minutes.
Adjust with salt and pepper. Boil the spaghetti in salted water, drain underdone and stop cooking the sauce flavored with vegetables. Stir well and serve.
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