Serves 6 to 8 as a First Course; or 4 to 6 as a Main Course

1. Combine the olive oil, garlic, and hot peppers in a large straight-sided sauté pan. Sauté over moderate heat for about 5 minutes until soft. Add the green pepper and salt, and sauté an additional 5 minutes. Add the artichoke bottoms, eggplant, and zucchini. Sauté the vegetables over moderately high heat, stirring constantly, until every morsel is well coated. Most of the live oil will disappear in the eggplant, which is like a sponge. Lower the heat to moderate and sauté, stirring often, until the vegetables are very soft without browning, about 25 minutes. During this time the eggplant will give up much of the oil and its juices to keep everything moist. Roughly tear the basil into the mixture and cook for 3 minutes more.

2. Allow the vegetables to cool for 10 minutes. Transfer them to the bowl of a food processor. Coarsely chop the vegetables with on and off pulses until you have a chunky puree. Taste for salt and add more if necessary. You may use the sauce right away, or allow it to cool to room temperature, cover, and store in the refrigerator for up to 3 days.

3. To serve, bring plenty of water to a boil in a large pot. Generously salt and water and drop in the pasta. Cook, stirring often, until al dente. Drain, and transfer the pasta to a heated serving dish. Toss with enough strands to coat the strands of spaghetti, reserving 1/2 cup or so to pass at the table. Serve immediately.