Boil a large pot of slightly salted water. Cook spaghetti for 12 minutes until tender yet firm. Drain.

Cook bell peppers in a skillet with olive oil over medium-low heat for 3 to 5 minutes. Add eggplants and garlic and cook for 3 to 5 minutes, until softened. Add tomatoes and capers, cook for an additional 20 minutes until the eggplants are soft. Season to taste with salt and pepper. Add in fresh basil.