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.
Pour sauce over spaghetti and serve warm. Enjoy!