Step 1

Saute the yellow onion in a large skillet or saute pan with enough Olive oil to coat the bottom of the pan, over medium-low heat until tender and translucent. Season with salt and pepper. Add garlic, saute until fragrant.

Step 2

Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Continue sauteing until the zucchini and eggplant start to break down and become limp and tender.

Step 3

Add the artichokes and tomatoes. Season with salt and pepper. Bring to a simmer for ten - fifteen minutes. Taste and re-season if needed.

Step 4

Meanwhile cook the spaghetti to al dente according to package directions.

Step 5

Toss with pasta and serve with a drizzle of extra-virgin Olive oil and Parmesan cheese.