vegetarian spaghetti

1 box spaghetti
1 red bell pepper diced
2 cups of diced eggplant
1/2 carrot diced
1 leek diced
1 pint cherry tomatoes seed and diced cut in quarters
1/4 cup of green peas frozen
1 clove of garlic minced
salt n pepper to taste
6 tbs of evoo
cook pasta boil pes for 30 seconds right into cold water after drained heat a small amount of evoo in skillet over med heat saute all vegetables separately for a couple of mins adding 2 tbs of water to keep them moist till tender season to taste with salt n pepper use more oil for eggplant and cook peppers last when peppers are done add all vegetables to pan stir in green peas garlic and quartered tomatoes cook for a few mins adjusting seasoning reserve 1/2 cup of cooking water drain pasta and stir into vegetable sauce add reserving water and toss with evoo