How to make
In boiling salted water, in which 1 tbsp. of oil is added, cook the spaghetti until they are fully cooked.
Transfer the cooked spaghetti into the sieve and wash them under running cold water to cool and leave them to drain.
Peel the eggplant, cut it into cubes (half a matchbox size) and sprinkle with salt, wait about 20 minutes and squeeze its bitter juice.
Finely chop the onions and one clove of garlic, transfer into a deep pan with 1/4 cup of oil and fry for 5 minutes.
Add the chopped carrots and the green, yellow and red pepper.
After a few minutes, add the eggplant and after frying, add the chopped zucchini and peeled and diced tomatoes.
Cook for another ten minutes with continuous stirring.
Then reduce to a lower temperature, add salt, black pepper, cumin, basil, chopped garlic cloves, a hot pepper if desired for spiciness and let it simmer until the sauce thickens.
Serve the spaghetti slightly twisted in plates, by making a nest in the middle of each serving and pouring 2-3 scoops of the sauce. Garnish with fresh basil leaves.
The lean spaghetti without meat are ready.
