1 spaghetti squash (10 x 7 inches)
1 eggplant (9 x 5 inches)
Salt and pepper
4 or more tbsp. olive oil
2 or more large cloves or garlic, minced
5 to 6 tbsp. minced fresh parsley (small bunch)
2 to 3 tbsp. of butter (optional)
1 c. freshly grated Parmesan cheese, optional

Place a rack or colander in the bottom of a large roaster with tight fitting lid. Add 1 1/2 inches water, lay in the squash and bring to a boil. Steam for 25 to 30 minutes, or until the outside of the squash will cede to the pressure of your finger. Cut squash open lengthwise and scrape out the thick yellowish threads and big seeds from the center, going crosswise with a big spoon. Be careful to scrape out only the thick yellow threads, and not the real meat of the squash. Then scrape down the squash lengthwise, and the meat will separate itself into strands.

Cut off the green cap of a firm eggplant. Remove the skin. Cut into 1/2 inch slices, and cut the slices into 1/2 inch strips, and the strips into 1/2 inch dice. Toss in a collander with 1/2 teaspoon salt. Let drain for 20 minutes. Dry in a towel. Film a large non stick frying pan with 1/8 inch olive oil. Saute eggplant over moderately high heat 4 to 5 minutes, tossing frequently until tender. Add garlic and toss for a minute. Then toss with parsley.

Heat several tbsp. of oil and/or butter in a large frying pan; add squash, tossing and turning over moderately high heat for several minutes. Toss with salt and pepper. Toss onto a hot platter. Spoon the hot eggplant in the center and toss squash and eggplant together with spoonfuls of cheese.