Ingredients

• Zucchini – 1, cut into strips
• Eggplant – 1, cut into strips
• Bell pepper – 1, preferably not green, cut into strips
• Tomatoes – 4, cut into boats
• Garlic – 4 cloves, minced
• Provence spice mix – fresh or dry
• Spaghetti

Method

1. Start a deep pan with olive oil. Tan the garlic.
2. Sauté all the vegetables, apart from tomatoes, for a couple of minutes,
3. Add in tomatoes, spice, salt and a couple of table spoons of water. Let the dish cook on medium heat with lid.
4. Boil spaghetti while the dish cooks.
5. Add salt and pepper to taste before serving. Grated parmesan is always a good option.