Tomato Spaghetti with Eggplant and Zucchini

• 1 Japanese eggplant
• 1 Zucchini
• 1 Canned tomato
• 1 clove Garlic
• 2 tbsp Olive oil
• 2 Soup stock cubes
• 2 servings' worth Spaghetti

1. Slice the eggplant and zucchini nice and thinly.
2. Mince the garlic.
3. Cook the pasta.
4. Make the sauce while the pasta is cooking.
5. Heat olive oil and garlic in a pan.
6. When fragrant, saute the zucchini and eggplant.
7. When it's about 80% cooked, add canned tomato and soup stock cubes to season.
8. Combine the cooked spaghetti with the sauce.
9. Dish it up.
10. Serve with parsley and grated cheese if you'd like.
11. Voila!

zucchini, tomato, clove garlic, olive oil, cubes

Taken from cookpad.com/us/recipes/167704-tomato-spaghetti-with-eggplant-and-zucchini (may not work)