1lb spaghetti or linguine pasta cooked
1 large eggplant diced small
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.
Boil pasta in well salted water until 80% cooked. Reserve 1 cup of starchy cooking water. Drain pasta and set aside.
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.
Next add sauteed eggplant back into the pan with them mushroom and add the chopped tomatoes, diced onions and sliced peppers to the pan. Saute all together. Then add the chili flakes, granulated garlic, dried basil and oregano.
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.