Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, tomato spaghetti with eggplant and zucchini. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Tomato Spaghetti with Eggplant and Zucchini is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Tomato Spaghetti with Eggplant and Zucchini is something that I have loved my whole life. They’re fine and they look wonderful.
Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper. Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir.
To begin with this particular 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:
- Take 1 Japanese eggplant
- Prepare 1 Zucchini
- Get 1 Canned tomato
- Get 1 clove Garlic
- Get 2 tbsp Olive oil
- Make ready 2 Soup stock cubes
- Prepare 2 servings' worth Spaghetti
Brush the slices all over with oil and season with salt and pepper. Layered Eggplant, Zucchini and Tomato Casserole. 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!
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. Toss with cooked pasta and a shower of Parmesan. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned. Eggplant and Tomato Sauce With Israeli Couscous.
So that’s going to wrap this up with this exceptional food tomato spaghetti with eggplant and zucchini recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
