| 1.Boil spaghetti in a large vessel in plenty of salted water till it is almost cooked or al dente.
2. Peel eggplant and dice them into small pieces and discard pieces with too many seeds.
3. Heat oil in a pan, add crushed garlic, sauté for half a minute and add diced eggplant. Cook for ten minutes on slow flame.
4. Add tomatoes and sliced capsicum. Stir fry for five minutes and season with salt, black pepper and crushed red chillies.
5. Stir in cooked spaghetti. Mix well and finish with grated cheese and chopped parsley.
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