Heat in a pan 4 tablespoons of olive oil, garlic, lemon juice, eggplant and pumpkin. Cook on low heat for 5 minutes, until the onions and eggplants wither.
Add the tomato juice, salt pepper and mix. Then, add the sugar and tomato paste and let the mixture boil. Reduce the heat and simmer for 25 minutes with a closed lid stirring regularly.
Meanwhile, boil the spaghetti in plenty of salted water until tender but remain al dente. Strain them, put them back in the empty pot, add the butter and stir well. We divide them into individual dishes and pour over with the vegetable sauce. Decorate with basil leaves and serve with olive bread.