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!