Spaghetti with Eggplant and Zucchini Sauce

Here’s a simple recipe to prepare spaghetti with eggplant and zucchini sauce, with an Italian twist.

Ingredients

• 320 g of spaghetti
• 1 medium-sized eggplant
• 2 medium-sized zucchini
• 2 cloves of garlic
• 500 ml of tomato puree
• A bunch of fresh basil
• 4 tablespoons of extra virgin olive oil
• Salt and pepper, to taste
• Grated cheese (parmesan or pecorino), as desired

Preparation

1. Wash the zucchini and eggplant, then cut them into cubes.
2. In a large pan, fry the garlic cloves in extra virgin olive oil until they turn golden and then remove them.
3. Add the diced eggplant and zucchini to the pan, and cook over medium heat for about 10 minutes until soft.
4. Pour the tomato puree into the pan, add salt, pepper, and hand-torn basil leaves. Mix well and let the sauce simmer on low heat for about 20 minutes.
5. In the meantime, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions for “al dente”.
6. Drain the pasta and toss it in the pan with the sauce, mixing well to combine.
7. Serve hot with a sprinkle of grated cheese and a few basil leaves for garnish.

Did you know?

A good plate of pasta cannot do without the quality of the ingredients. Eggplants and zucchini, two vegetables highly appreciated in Mediterranean cuisine, are the stars of this summer dish, which is light and flavorful. This recipe is also a great way to consume seasonal vegetables and can be adapted to include other vegetables to your liking.