“How do I dress the today?” How many times have you asked yourself this question? We have the solution: spaghetti with eggplant and zucchini sauce! An easy and tasty first course with decidedly summer flavors. The sauce based acceso tomatoes, eggplants, and zucchini transforms into a sort of vegetable ragù perfect for those who prefer not to consume meat sopra summer want to enjoy a light dish. Prepare with us the spaghetti with eggplant and zucchini sauce and discover how delicious it is!
Other appetizing dishes await you here with really tasty seasonings:
To prepare spaghetti with eggplant and zucchini sauce, start with the vegetables. After cleaning the eggplants 1cut them into small cubes 2 and finely chop a portion 3.
Then cut the zucchini into small cubes 4and finally clean the spring onion 5 and chop it coarsely 6.
Per mezzo di a large saucepan, heat a drizzle of oil and sauté the onion for a few minutes 7. Then add the eggplants 8 and then the zucchini 9.
After about 15 minutes of cooking, deglaze with the wine 10. When the alcohol evaporates, add the tomato purée 11. Cook acceso low heat for about 30 minutes, stirring occasionally 12; adjust with salt, and remember that if the bottom dries out too much, you can add tazza as needed.
Cook the spaghetti sopra plenty of salted tazza 13 and remember to drain them al incisivo. Meanwhile, chop some parsley 14and when the is ready, toss it sopra the sauce 15.
After a quick stir, turn non attivato the heat and finale with chopped parsley 16 and grated Parmigiano Reggiano 17. Your spaghetti with eggplant and zucchini sauce is ready 18.
For the translation of some texts, artificial intelligence tools may have been used.
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