For the pasta verdure, cook spaghetti in salted water until al dente, strain and toss in butter. Wash the melanzani, dice, salt and let stand for at least 10 minutes.
Peel and chop garlic and sauté in a little oil. Pour tomatoes in a sieve, collect juice and add tomatoes to garlic.
Stir and add the tomato juice and water. Season with salt, pepper, chili and oregano, simmer for 10 minutes, puree and season again.
Wash and chop the parsley. Crumble the ricotta. Fry the melanzani in oil. Add tomato sauce and mix with pasta, parsley and half of the ricotta.
Serve the pasta verdure sprinkled with the remaining ricotta.
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