Vegetable spaghetti

To cook the spaghetti, pour it into boiling water without crushing, in which we have added some salt and oil, and after one to two minutes, when the lower part of the spaghetti has softened, press it a little until it is completely inside. Immerse yourself in water. Then, according to the instructions on the back of the spaghetti package, allow the spaghetti to cook completely and the rawness of their kernels to be completely removed. After the spaghetti is cooked, pour it into a strainer and rinse with cold water, this will prevent the spaghetti from sticking together. If you cooked the spaghetti before the sauce was ready, pour a small amount of olive oil on the spaghetti and mix it together so that the spaghetti does not stick to each other when the sauce is ready. Now, to prepare the sauce, chop the onion, eggplant and mushrooms. If you have enough time, poison the eggplants before chopping. Chop the garlic finely. Pour a small amount of oil into a suitable pan and then add the onion. When the onion turns golden, add the garlic and fry with the onion to release the garlic aroma. Then add the chopped eggplants to the onion and garlic and fry together to change the color of the eggplants. After the eggplants turn golden, add the mushrooms and fry with the rest of the ingredients. When the mushrooms are slightly soft, it is time to add the mixture of tomato puree and ketchup sauce. Add the sauce and mix with the rest of the ingredients and let it fry a little to make it more colorful. Add salt, pepper, paprika powder and a little thyme at this stage. Then add capers and cherry tomatoes to the sauce, reduce the heat to combine the thick sauce and flavors.
When the sauce is ready, add the prepared spaghetti and put it on the heat until it is mixed together.
Once the spaghetti is thoroughly mixed with the sauce, our spaghetti and veggies are ready. Just pour the food into the desired dish and sprinkle some Parmesan cheese powder on it and design a few fresh basil leaves and then serve.