Boil the spaghetti as stated on the package and strain. Chop eggplants into small squares.
In a saucepan, add the olive oil, add the eggplant to the pan to sauté for a bit. Next, add the tomato sauce, some water, the napolitana seasoning, and the spices.
Finally, simmer for a few minutes and add your pasta to the sauce. Stir well and serve with a little grated feta cheese.
