It’s summer here in Belgium and Greece and we want to make the most of all the wonderful seasonal vegetables!
We thus prepared a dish full of flavours and taste.
We love eggplants and zucchini, so we combined them with spaghetti to create a delicious meal!
We prepared a very easy sauce with fresh tomatoes, eggplant, zucchini, mushrooms and many herbs and the whole kitchen smelled like summer!
Fast, delicious and healthy food that gives us the necessary nutrients that our body needs.
What are your favorite dishes during summer?
Tell us below in the comments! We are waiting for your photos from your creations as well.
Kali orexi!
Summer Spaghetti with Eggplant and Zucchini
Delicious and healthy food
Ingredients
- spaghetti
For the sauce:
- 100 gr white mushrooms cut into thin slices
- 1 eggplant cut into small cubes
- 1 zucchini with its skin cut into thin slices
- 7 tomatoes
- 4-5 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- a little thyme
- ½ bunch of dill
- ½ bunch of parsley
- 4 basil leaves
- a little oregano
- salt
- pepper
Instructions
For the sauce:
- Put the olive oil in a pan and sauté the onion, eggplant and zucchini over high heat for about 5-7 minutes.
- Then add all the remaining ingredients and cook over medium heat for about 10-15 minutes until the vegetables are well-cooked but not melted! You can grate the tomatoes or just cut them into small pieces (like we did).
For the pasta:
- Boil the spaghetti according to the time indicated on the package.
- Add the sauce to the boiled spaghetti or for even greater taste, remove the spaghetti a few minutes before it’s cooked and finish its cooking in the pan with the sauce!
- Stir and enjoy!
Notes
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!