Tomato Spaghetti with Eggplant and Zucchini Learn this quick and easy Italian recipe using eggplant, zucchini and tomtoes - all in one dish! If I can make it, anyone can! Put the zucchini slices on one sheet and the eggplant on the other.

Ingredients of Tomato Spaghetti with Eggplant and Zucchini

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

Toss with cooked pasta and a shower of Parmesan. Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper. Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add remaining oil to pot of multicooker along with eggplant cubes.

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