INGREDIENTS (4 servings)

350 g spaghetti / 4 cloves of garlic / pepper / 1 yellow bell pepper / 1 small eggplant / 1 zucchini / 1 spoonful of capers / 250 g cherry tomatoes / basil / extravirgin olive oil / salt

In a pan simmer the garlic and pepper in abundant olive oil, then add the veggies diced in small cubes (not the tomatoes) and brown them. Continue cooking on a medium/high heat, add the capers and season with salt. After 5-7 minutes add the cherry tomatoes cut in half. Cook the spaghetti, drain them and sauté them in the veggies pan, adding half a glass of the cooking water. Complete with basil and serve.