Spaghetti with Sun-Dried Tomato and Vegetable Sauce

8 oz. spaghetti 9225g)
1 - can (14 oz/400g) chopped tomatoes
8 oz. courgette (225g), chopped
6 oz. mixed peppers (175g), chopped
1 oz. sun-dried tomatoes (25g), finely chopped
1 - large red onion, peeled and finely chopped
2 - garlic cloves, crushed
2 T olive oil
4 T water
1 T lemon juice
1 - bay leaf
1 t dried thyme
0 - black pepper
0 - chopped black olives

Soak the sun-dried tomatoes in a tablespoonful of oil for 2 hours. Heat the other tablespoonful of oil in a large saucepan and fry the onion and garlic until soft. Add the sun-dried tomatoes and the canned tomatoes, courgette, peppers, water, lemon juice, bay leaf, and thyme, season with black pepper, and stir well. Bring to a boil, cover and simmer stirring occasionally, for about 15 minutes until the vegetables are done. Meanwhile, cook the spaghetti until just tender. Drain and add to the hot sauce. Toss thoroughly, then spoon onto plates and garnish with olives.

From A Vegan Taste of Greece