Spaghetti with eggplant bolognese (for 1 portion)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the carrots, leeks and eggplants. Finely dice carrots and aubergines, cut leek into fine rings. Peel garlic and press it through a garlic press. Dice onion. Heat 1 teaspoon of oil in a saucepan.

2. 2

   Briefly sauté the carrots and leek in it, remove. Heat 1 teaspoon of oil in it and fry the aubergines in it. Add onions and garlic, fry briefly and add the rest of the vegetables. Stir in the tomato paste and sauté briefly. Season with salt, pepper and dried herbs. Add 1/4 litre water, stir in broth. Add the tomatoes to the pot, chop them a little. Bring the Bolognese to the boil and simmer for about 10 minutes. Meanwhile cook spaghetti in plenty of boiling salted water for about 8 minutes. Wash basil, dab dry and chop finely, except for a little garnish.

3. 3

   Add the tomatoes to the pot, chop them a little. Bring the Bolognese to the boil and simmer for about 10 minutes. Meanwhile cook spaghetti in plenty of boiling salted water for about 8 minutes. Wash basil, dab dry and chop finely, except for a little garnish. Pour spaghetti onto a sieve. Season vegetable bolognese with salt and pepper, stir in basil. Arrange spaghetti with sauce, garnish with remaining basil

Nutrition Facts

KCAL
380 kcal

CARBS
52 g

FATS
12 g

PROTEINS
12 g