Spaghetti with vegetables can be called an all-season dish. It can be easily and quickly prepared in a healthy way with vegetables - you get a bright and fragrant dish. Moreover you can use even frozen vegetables. Fast, easy and very healthy!
- spaghetti pasta : 200 g
- eggplant : 200 g
- zucchini : 200 g
- salt : 1 tsp
- sweet yellow pepper : 120 g
- onion : 100 g
- oil : 100 ml
- tomato juice : 120 ml (freshly squeezed)
- garlic : 2 clove
- black pepper : 1 pinch
Stages of cooking
Prepare all products. Wash vegetables.
Cut eggplants into circles about 1 cm thick. Salt and set aside for 15-20 minutes. Then shake off the liquid and cut into cubes about 1 cm in size. —ook pasta al dente.
Zucchini cut into cubes.
Remove the seeds in pepper and cut into cubes.
Peel and chop the onion. Preheat the pan with oil. Add onions and brown until creamy. Add eggplants. Simmer for 10 minutes, stirring occasionally until they begin to change color.
Add zucchini and pepper, mix well. Stew under the lid for 7-8 minutes. At the end, add tomato juice and chopped garlic, salt and pepper. Stir and cook for another 5 minutes.
Add spaghetti to the vegetable mixture, mix well.