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1
Place half of eggplant in a colander, sprinkle lightly with salt, add remaining eggplant and sprinkle with salt. Let colander stand in sink for 10 minutes to remove eggplant's bitterness. (The salt will be rinsed off later.)
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2
Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. While water is coming to a boil, begin preparation of sauce: Bring 1 cup water to a boil in a large skillet. Add green beans and broccoli, cover and cook over medium heat until tender, about 6 minutes. Drain vegetables and rinse with cold water.
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3
Rinse eggplant with cold water and pat dry on clean kitchen towel. Add 3 Tbsp. oil to skillet and place over mediumhigh heat. Add eggplant and cook, stirring, until golden, about 3 minutes. Add remaining 1 Tbsp. oil, zucchini, bell pepper and garlic; cook, stirring, for 3 minutes. Add tomato sauce and water, then simmer, stirring occasionally, until sauce is thickened and vegetables are tender, about 5 minutes. Add green beans and broccoli and heat through.
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4
Drain spaghetti and transfer to a large serving bowl. Add vegetable sauce, freshly ground pepper and Parmesan; toss well.
