Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, tomato spaghetti with eggplant and zucchini. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Tomato Spaghetti with Eggplant and Zucchini is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice 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 get started with this particular recipe, we must first prepare a few ingredients. You can have tomato spaghetti with eggplant and zucchini using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Tomato Spaghetti with Eggplant and Zucchini:
- Get 1 Japanese eggplant
- Get 1 Zucchini
- Prepare 1 Canned tomato
- Get 1 clove Garlic
- Prepare 2 tbsp Olive oil
- Prepare 2 Soup stock cubes
- Take 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.
Instructions 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. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
