Creamy Eggplant and Tomato Pasta

Heat oil in a skillet. Add the whole eggplants, whole tomatoes, and garlic cloves. Cover with a lid and cook until the vegetables are very soft.

Carefully peel the skin off the eggplants and tomatoes, discarding the skins. Mash the vegetables and garlic together in the pan until it forms a chunky sauce.

Pour in the milk or light cream and add the mixed spices. Stir well to combine.

Add the shredded cheese to the sauce and stir until melted and bubbling.

Add the cooked spaghetti to the pan and toss until completely coated in the sauce. Garnish with freshly chopped parsley and serve.