Spaghetti Primavera

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Ingredients

1 medium eggplant (1 lb.), trimmed and diced 1/2 inch

Table salt for treating eggplant

12 ounces uncooked spaghetti

1/2 pound green beans, trimmed

1 stalk broccoli (12 oz.), cut into small florets

1/4 cup olive oil

1 medium zucchini, quartered lengthwise and sliced 1/2 in. thick crosswise

1 red bell pepper, halved and cut into thin strips

1 yellow bell pepper, halved and cut into thin strips

2 garlic cloves, smashed

2 cups tomato sauce

1/2 cup water or vegetable broth

Freshly ground black pepper

Grated Parmesan

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