|Garlic||1 Clove (5 gm), minced|
|Onion||1 , chopped|
|Green pepper||1⁄2 , seeded and chopped|
|Eggplant||1 Small, chopped|
|Canned tomatoes||8 Ounce|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat the oil in a pan and saute the garlic and onion for 3 minutes.
Add the green pepper, aubergine (eggplant), tomatoes, basil and oregano.
Add plenty of salt and pepper and bring the vegetable mixture to the boil.
Cover and simmer for 30 minutes.
Meanwhile cook the spaghetti in plenty of boiling salted water for 15 minutes or until just soft.
Drain and rinse with boiling water.
Divide the spaghetti between two warmed serving plates and spoon the vegetables on top.
Sprinkle with the Cheddar and Parmesan cheeses.
Cooking time: 35 minutes