Slice the eggplant and zucchini nice and thinly. Mince the garlic. Cook the pasta.
Make the sauce while the pasta is cooking. Heat olive oil and garlic in a pan. When fragrant, sauté the zucchini and eggplant. When it's about 80% cooked, add canned tomato and soup stock cubes to season.
Combine the cooked spaghetti with the sauce. Dish it up. Serve with parsley and grated cheese if you'd like. Voila!
Story Behind this Recipe
I had leftover zucchini, so I added that into the tomato spaghetti along with eggplant.
We usually add sugar if the tomatoes are too tart. You could also used fully ripened fresh tomatoes instead of canned tomatoes.