Spaghetti with vegetable and tomato sauce

Name: Spaghetti with vegetable and tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Aubergine; 2 Courgette; 1 red and yellow peppers; 1 Garlic clove; 1 Onion; 2 TABLESPOONS Oil; 1 can(s) (850 ml) Tomatoes; 1/4 l Vegetable broth (instant); 250 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried oregano; 20 g grated parmesan cheese; 7-10 Tbsp Oregano

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Aubergine
2 Courgette
1 red and yellow peppers
1 Garlic clove
1 Onion
2 TABLESPOONS Oil
1 can(s) (850 ml) Tomatoes
1/4 l Vegetable broth (instant)
250 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried oregano
20 g grated parmesan cheese
7-10 Tbsp Oregano

Directions

1
Clean, wash and dice the aubergine, courgette and peppers. Peel garlic and onion and dice finely. Heat the oil in a pan. Fry the vegetables, garlic and onion.
2
Add tomatoes and stock, bring to the boil and cook for about 5 minutes. Chop the tomatoes slightly with a spatula if necessary. Cook pasta in boiling salted water according to package instructions. Season vegetable-tomato sauce with salt, pepper and oregano.
3
Pour the pasta onto a sieve and drain. Arrange spaghetti with the sauce on plates. Sprinkle pamesan on top. Serve garnished with oregano.