Grill pasta

500 gr spaghetti

eggplant,

zucchini

3 tomatoes

½ cup ml water,

100 ml cream,

½ chicken soup cube

3 cloves of garlic,

1/2 parsley

olive oil, salt

Cook spaghetti and cut into cubes zucchini and eggplant, add salt and leave to release the water. Cut the tomatoes into quarters and scoop out flesh. Finely chop the garlic and parsley. Fry the zucchini and eggplant, add the tomatoes, salt, garlic and parsley. Crush half chicken soup cube, add to the pan and pour over the water. When half of the water has evaporated, add the cream, stir and pour over spaghetti.