Boil spaghetti in a large in plenty of salted water till it is almost cooked or al dente. Peel eggplant and dice them into small pieces. Discard pieces with too many seeds. Peel the blanched tomatoes and chop. Remove the seeds and slice the capsicum. Heat oil in a pan. Add chopped garlic. Sauté for half a minute and add diced eggplant. Cook for ten minutes on slow flame. Add tomatoes and sliced capsicum. Stir-fry for five minutes. Season with salt, crushed peppercorns and crushed red chillies. Stir in cooked spaghetti. Mix well and finish with grated cheese and chopped parsley and serve hot.