Italian Vegetable Spaghetti

3 medium eggplant, diced
1 lb. very ripe tomatoes
2 tbsp. tomato paste
3 tbsp. olive oil
3 garlic clove, chopped
250 g. spaghetti or spaghettini
3-4 tbsp. grated cheese, plus extra to serve
salt and pepper
vegetable oil for frying

1. Cook the spaghetti or spaghettini according to the packet instructions.
2. Heat the olive oil in a skillet, add garlic, cooked for 2-3 minutes until golden. Then add the tomatoes. Cook for about 15 minutes, until the tomatoes start to disintegrate.
3. Add the eggplant to the tomato sauce. Add the cheese and cook until it melts.
4. Place the drained pasta into a serving dish, pour in the sauce and top with cheese. You can garnish it with fresh basil, if you want.

Share and Enjoy with family and friends!!!
Modified version!
Source: Yum Sugar

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