Mediterranean Vegetable Spaghetti
Feel free to any vegetable you have left in the fridge or double, triple, etc the recipe. Freeze leftover sauce for days you don’t have time to cook.
Servings: 2
Calories: 477kcal
Ingredients
- 3/4 cup celery chopped
- 1 cup carrot chopped
- 1 cup zucchini chopped
- 2.5 cups eggplant chopped
- 2 cups tomato chopped
- 1-2 clove garlic minced
- 1 Thai chili pepper or jalapeno (optional) finely chopped (for spicy version)
- 1 cup water or use half red wine for more flavor
- 0.5 tbsp soy sauce/Tamari or use worcestershire sauce if you have
- 1 bay leaf
- 0.5-1 tsp dried oregano
- sea salt to taste
- black pepper to taste
- 2-2.5 cups whole wheat fusili uncooked
- 1/2 cup grated cheese (optional)
Instructions
- In a large pot, heat cooking oil over medium heat. Stir in the onion and cook for 2-3 minutes. Stir regularly. Then add garlic and cook for 2-3 minutes more. Stir regularly.
- Stir in carrots, zucchini, celery, and chili pepper. Cook for 5 minutes more. Stir regularly.
- Add eggplant, tomatoes, water (red wine of using), oregano, salt, and pepper. Give it a good stir and cook covered for 30 minutes. Last 5-10 minutes remove lid to allow the sauce to thicken.
- Meanwhile, cook pasta in lightly salted water according the instructions on the package.
- When ready drain and serve with tomato sauce and grated cheese if you like.