Spaghetti with Eggplant Sauce

Trim, wash and cut the eggplant, zucchini and the red and yellow bell peppers into small cubes.

Peel the garlic clove and the small onion and finely dice them.

Place the pelati with their juice in a deep plate and roughly chop them with a knife or food processor.

Heat oil in a large frying pan and sauté the vegetable cubes, onion and garlic, turning, for about 3 minutes.

Deglaze with the pelati and vegetable broth, bring to a boil and let the sauce simmer gently for about 5 minutes, stirring occasionally.

While the sauce simmers, cook the spaghetti in plenty of boiling salted water until al dente.

Season the vegetable-tomato sauce with salt, pepper and oregano to taste.

Grate the Parmesan finely.

Drain the spaghetti, arrange with the sauce on plates, sprinkle with Parmesan and serve immediately.