10 ounces of eggplant (cut into small ¼ of an inch pieces)
5 ounces of red peppers (cut into small ¼ of an inch pieces)
1 head of onion
1 clove of garlic
A handful of baby spinach
10 ounces of tomato sauce
Salt, pepper, sugar
Chili flakes (optional)
Cook the pasta according to the instructions on the package (usually about 10 to 12 minutes).
Meanwhile, in a hot pan, start by frying the onions and garlic in some olive oil. In 2 to 3 minutes you can add to the pan the eggplant and peppers. Season with salt and pepper and let them cook for 5 minutes.
Now add the tomato sauce and some sugar to balance the acidity.
Let it simmer for 3 to 4 minutes and add the spinach.
Now the pasta should be ready – drain it and put it in the sauce straight away. Take it off the heat and serve!