Spaghetti with cheese, tomatoes and eggplant

Delicious spaghetti recipe with original bell pepper sauce. This spaghetti is cooked pretty quickly, about 30 min., but that's not the main thing, the main thing is the taste!! he's just wonderful, you can't tell him in words, try it! I watched cooking TV shows and remembered this recipe.

Marisha

Recipe author

Spaghetti with cheese tomatoes and eggplant

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Composition / ingredients

servings:

Basil

to taste

Salt

to taste

Hard cheese (or 100)

Spaghetti

400

Eggplant

Bell pepper

Tomatoes (or 5)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 6 % 2 g

Carbohydrates 77 % 27 g

148 kcal

GI: 11 / 89 / 0

Step-by-step cooking

Cooking time: 30 min

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In salted water boil the spaghetti until tender and rinse, lubricate with vegetable oil.

Meanwhile, prepare the sauce: cut the sweet pepper into cubes and fry it in a frying pan with olive or refined sunflower oil.

When the pepper is toasted a little, we throw the diced eggplants there and fry them too until they are slightly golden.

Then we throw the coarsely chopped tomatoes there and simmer until the tomatoes become soft.

At the end of cooking, we throw dried basil on the tip of a knife or a sprig of fresh, salt, mix and remove from heat.

Decoration: we spread spaghetti in Italian on a dish, pour the sauce and sprinkle with grated cheese.