Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, tomato spaghetti with eggplant and zucchini. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tomato Spaghetti with Eggplant and Zucchini is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Tomato Spaghetti with Eggplant and Zucchini is something that I’ve loved my entire life.
Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the I also added some ground hamburger and spaghetti sauce to some of the leftovers. Put the zucchini slices on one sheet and the eggplant on the other.
To begin with this recipe, we must prepare a few components. You can have tomato spaghetti with eggplant and zucchini using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tomato Spaghetti with Eggplant and Zucchini:
- Make ready 1 Japanese eggplant
- Take 1 Zucchini
- Take 1 Canned tomato
- Take 1 clove Garlic
- Prepare 2 tbsp Olive oil
- Take 2 Soup stock cubes
- Make ready 2 servings' worth Spaghetti
Buy us a cup of coffee. Thank you all so much for watching our recipe videos and supporting our channel. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot.
Steps to make Tomato Spaghetti with Eggplant and Zucchini:
- Slice the eggplant and zucchini nice and thinly. Mince the garlic. Cook the pasta.
- 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.
- Combine the cooked spaghetti with the sauce. Dish it up. Serve with parsley and grated cheese if you'd like. Voila!
Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently.
So that is going to wrap this up with this exceptional food tomato spaghetti with eggplant and zucchini recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
