1 tablespoon grapeseed oil
1 onion, chopped
2 cloves garlic, crushed
1 zucchini, sliced
1 green bell pepper, sliced
1 eggplant, sliced
1 can champignons (baby mushrooms)
1 cup kalamata pitted olives
1 cup marinated artichoke hearts
1 810g can tomatoes
½ cup tomato paste
1 bunch basil, chopped finely
Place eggplant slices on a tray and sprinkle with salt. Allow to stand for 30 minutes, rinse well with cold water and pat dry. Spray with some cooking oil and grill until browned and tender. Then gently slice into smaller pieces and set aside.
Heat oil in a large saucepan and fry onion and garlic. Add capsicum and zucchini and fry lightly for a minute or two.
Add can of tomatoes and tomato paste, cover and let simmer for 5 minutes.
Add eggplant, champignons, olives, artichoke hearts and basil and simmer gently for another 5 – 10 minutes until all vegetables are tender and heated through. Add a little water if sauce sticks to pan during cooking.
Cook spaghetti, drain and then serve with vegetable sauce piled on top.
Serve with a green salad.