Spaghetti with Eggplant and Zucchini Sauce

Name: Spaghetti with Eggplant and Zucchini Sauce
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: Spaghetti 12.3 oz; Tomato purée 3 cups; Eggplant 0.9 lb; Zucchini 14.1 oz; Red spring onions ½; White wine ½ glass; Parmigiano Reggiano PDO cheese 1.1 oz; Fine salt to taste; Parsley to taste; Extra virgin olive oil to taste

459

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 459
Carbohydrates g 82.4
of which sugars g 12.3
Protein g 16.7
Fats g 7
of which saturated fat g 2.11
Fiber g 8.5
Cholesterol mg 7
Sodium mg 375

Difficulty: Very easy
Prep time: 25 min
Cook time: 60 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Stephanie Cabibbo

"How do I dress the pasta today?" How many times have you asked yourself this question? We have the solution: spaghetti with eggplant and zucchini sauce! An easy and tasty first course with decidedly summer flavors. The sauce based on tomatoes, eggplants, and zucchini transforms into a sort of vegetable ragù perfect for those who prefer not to consume meat or in summer want to enjoy a light dish. Prepare with us the spaghetti with eggplant and zucchini sauce and discover how delicious it is!

Other appetizing pasta dishes await you here with really tasty seasonings:

INGREDIENTS: Spaghetti 12.3 oz (350 g); Tomato purée 3 cups (700 g); Eggplant 0.9 lb (400 g); Zucchini 14.1 oz (400 g); Red spring onions ½; White wine ½ glass; Parmigiano Reggiano PDO cheese 1.1 oz (30 g); Fine salt to taste; Parsley to taste; Extra virgin olive oil to taste

Preparation

How to prepare Spaghetti with Eggplant and Zucchini Sauce

To prepare spaghetti with eggplant and zucchini sauce, start with the vegetables. After cleaning the eggplants 1, cut them into small cubes 2 and finely chop a portion 3.

Then cut the zucchini into small cubes 4, and finally clean the spring onion 5 and chop it coarsely 6.

In a large saucepan, heat a drizzle of oil and sauté the onion for a few minutes 7. Then add the eggplants 8 and then the zucchini 9.

After about 15 minutes of cooking, deglaze with the wine 10. When the alcohol evaporates, add the tomato purée 11. Cook on low heat for about 30 minutes, stirring occasionally 12; adjust with salt, and remember that if the bottom dries out too much, you can add water as needed.

Cook the spaghetti in plenty of salted water 13 and remember to drain them al dente. Meanwhile, chop some parsley 14, and when the pasta is ready, toss it in the sauce 15.

After a quick stir, turn off the heat and finish with chopped parsley 16 and grated Parmigiano Reggiano 17. Your spaghetti with eggplant and zucchini sauce is ready 18.