Tomato Spaghetti with Eggplant and Zucchini Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Bring a large pot of water to a boil, and cook the pasta according to the instrucitons on the box. Plate the pasta, and then top with the tomato sauce.

Ingredients of Tomato Spaghetti with Eggplant and Zucchini

  1. You need 1 of Japanese eggplant.
  2. You need 1 of Zucchini.
  3. You need 1 of Canned tomato.
  4. Prepare 1 clove of Garlic.
  5. Prepare 2 tbsp of Olive oil.
  6. You need 2 of Soup stock cubes.
  7. It's 2 of servings' worth Spaghetti.

Tomato Spaghetti with Eggplant and Zucchini step by step

  1. Slice the eggplant and zucchini nice and thinly. Mince the garlic. Cook the pasta..
  2. Make the sauce while the pasta is cooking. Heat olive oil and garlic in a pan. When fragrant, sauté the zucchini and eggplant. When it's about 80% cooked, add canned tomato and soup stock cubes to season..
  3. Combine the cooked spaghetti with the sauce. Dish it up. Serve with parsley and grated cheese if you'd like. Voila!.

This easy pasta recipe is the perfect way to use those sweet tomatoes ripening on your kitchen counter. You'll be making this delicious pasta all summer long. Coarsely chop the eggplant, tomato, and onion; put them in a large bowl along with their juices. Meanwhile, bring a large pot of well-salted water to a vigorous boil and add the spaghetti. Layer the zucchini over the cheese.

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