Spaghetti with Eggplant and Zucchini – Pasta
Title: Spaghetti with Eggplant and Zucchini
Cook Time: 20 minutes
Level: Easy
Serving: 4
The eggplant is native to India where it is cultivated for over 4,000 years. He arrived in Spain during the Middle Ages. Eggplant contains 90% water, low fat, fiber (if taken with skin) and low in calories, so it is recommended /in slimming diets. It is advisable to salt the eggplant pulp few minutes before cooking to remove the bitterness. Remember to always wash it well before firing in order to remove excess salt.
Ingredients:
- 300 grams of spaghetti
- 2 eggplants
- 2 courgettes
- 2 tomatoes
- 1 onion
- 1 red pepper
- 50 grams grated Parmesan cheese
- 3 cloves garlic
- Black pepper
- Oil
- Salt
- bay leaf
Directions:
In a saucepan put water to boil with salt and a bay leaf. When starting to boil, throw the spaghetti and stay about 10 minutes (follow package directions depending on the type of pasta). Remove and drain the spaghetti.
In a skillet with olive oil we cook on low heat all the vegetables: onion, eggplant, zucchini, peppers, tomatoes and garlic. All prepared before (washed, peeled and cut into small pieces). When all vegetables are tender, season them with salt and pepper.
In large bowl greased with a little olive oil, add the pasta and mix with cooked vegetables.
Add the Parmesan cheese on top.
Personal suggestion: For those who like the sauce with pasta, a good idea is to heat a tomato sauce with oregano in a bowl separately and add to your taste, serve with garli bread.
