Spaghetti with Vegetables

1 pound spaghetti
1 eggplant
oil
garlic
hot pepper
black olives pitted
tomato sauce
parsley
capers
salt
1/2 cup white wine.

Slice half the eggplant, dredge in flour and fry in oil. Separately, boil the spaghetti in abundant salted water until al dente. In a frying pan put oil, garlic, hot pepper, the remaining eggplant (cubed), pitted olives, capers, salt, white wine and tomato sauce and cook together. When ready, drain the pasta and mix well with the sauce, adding as a final touch chopped parsley



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