Ratatouille Spaghetti

Ingredients:

1 small/medium eggplant
4 ounces spaghetti
1 tablespoon oil
1/2 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
10 mushrooms, sliced
1 zucchini, sliced
1 tomato, chopped
2/3 cup tomato sauce
1 teaspoon herbs de provence
1 teaspoon balsamic vinegar
1 tablespoon basil, chopped
salt and pepper, to taste
1 tablespoon parsley, chopped

Cut the eggplant into rounds, salt, and set aside for 20 minutes. Squeeze the liquid from them, cut into quarters, and bake in oil and salt for 30 minutes until golden.

Cook the spaghetti until al dente. Drain, reserving some of the liquid.

In a skillet, cook the onion and garlic in the oil. Add the bell pepper, mushroom, and zucchini. When zucchini is tender crisp, add the tomatoes, sauce, and herbs as well as some of the reserved pasta water. Add the spaghetti, vinegar, and basil. Season with salt and pepper. Garnish with the parsley.