Spaghetti Neapolitana

• 2 servings spaghetti
• 5 vienna sausagse (cut into 1 cm round slices)
• 1 eggplant (cut into 1 cm round slices)
• 1/2 onion (sliced thinly)
• 1 green pepper (cut into bite sized pieces)
• 20-30 g butter
• 4-5 tbsp ketchup
• 1 tsp soy sauce
• 3 tbsp red wine

1. Prepare a large pot of boiling water for the spaghetti and cook according to the directions on the package.
2. Meanwhile, melt butter in a sauce pan, stir fry vienna sausage and all vegetables over high heat until cooked lightly.
3. Add a pinch of salt and pepper and keep stirring until they have nice texture.
4. Add cooked spaghetti and ketchup, soy sauce, red wine and mix well, keeping high heat.
5. Serve the pasta, with some grated cheese and parsley (optional).

spaghetti, vienna sausagse, eggplant, onion, green pepper, butter, ketchup, soy sauce, red wine

Taken from cookpad.com/us/recipes/327584-spaghetti-neapolitana (may not work)