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Ingredients:
1lb spaghetti or linguine pasta cooked
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmDOmXN3Ko7dTx7kKf3K3bo7Q1-UwFfbyN9-BKPNjIfVrEYwr4IySBn4bif_vJk8ERwnRbkEmV9v8KDe1a3EKM_X2M85A4ZE2KgN-eLPhi_8P1p_19RT0XJ4E8Q6N554h0twoXzWboUA/s320/100_5775e.jpg)
3 large tomatoes chopped
1lb sliced button mushrooms sliced
3-5 sweet peppers sliced
1 medium onion chopped
1 tsp dried oregano
1 tsp dried basil
1 tsp granulated garlic
salt to taste
red chili flakes
1/2 cup starchy water
1/2 cup Parmesan cheese
2-3 Tbs fresh chopped parsley.
Directions:
Boil pasta in well salted water until 80% cooked. Reserve 1 cup of starchy cooking water. Drain pasta and set aside.
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In a large pan heat 1 tablespoon canola oil and add diced eggplant. Saute until eggplant until brown with some salt. Remove from pan and add 1 Tbs of canola oil and add sliced mushrooms. Saute until brown then add salt to season.
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Saute all the ingredients in pan then add 1/2 cup of starchy cooking water (more if necessary) and the drained pasta. Toss with 1/2 cup of Parmesan cheese. Taste for salt and seasoning. Serve hot with more Parmesan cheese and some parsley.
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