Boil pasta in salted water. Onion cut into in small pieces, carrot and zucchini grated, eggplant previously drained from the bitter juice and cut into cubes. All fry lightly and add finely chopped tomatoes and spices and boil until it becomes a sauce, a little there pouring water to simmer for 5 minutes. Cream of vegetables put in a small pan and neat cooked spaghetti and stir nice and put to bake at 180 C for 10-15 minutes until the sauce thickens. Serve warm. * Suitable for 90 days in the daily diet of carbohydrates.