Spaghetti, Eggplant and Pepper

Dice eggplant; salt and leave to stand an hour or more, covered with a weighted plate.

Fry garlic and parsley in oil. Add eggplant with a pinch of ground chili powder (or chili pepper).

Cut peppers in strips and cook with the vegetables for 15 minutes over moderate heat, then over low heat until tender. Stir in tomato sauce.

Cook pasta; drain well and mix with sauce.