Cook spaghetti according to the package instructions. Drain and set aside.
Cut the aubergine and courgette into small cubes.
Heat oil in a large pan, and add aubergine and courgette.
Cut the pepper and add to the pan.
When the vegetables have softened, add the passata.
Add basil, chili powder, and crushed chili (to your taste).
Place spaghetti into the sauce pan, and stir through.

200/250 gram spaghetti
1 small aubergine
1 small courgette
1 red pepper
680 ml passata
mild chili powder
crushed chili
basil
1 tablespoon olive oil