Heat the olive oil in a large pan over medium heat. Add the whole eggplants, whole tomatoes, and peeled garlic cloves. Cover with a lid and cook until all the vegetables are very soft.
Carefully remove the pan from the heat and use tongs or chopsticks to peel and discard the skins from the cooked eggplants and tomatoes.
Using a potato masher, thoroughly mash the softened eggplants, tomatoes, and garlic directly in the pan until it forms a thick sauce.
Pour in the heavy cream. Season the sauce with salt, black pepper, dried oregano, and red pepper flakes, mixing well to combine.
Sprinkle the shredded mozzarella cheese evenly over the sauce and stir until it is completely melted and bubbly.
Add the pre-cooked spaghetti to the pan. Use tongs to toss the pasta continuously until it is completely coated in the creamy vegetable sauce.
Sprinkle with freshly chopped parsley just before serving.
Cook it hands-free.
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