Spaghetti with vegetable bolognese

Name: Spaghetti with vegetable bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Aubergine, 1 courgette; 2 small peppers (e.g. yellow and red); 1 Onion; 1 Garlic clove; 2-3 TABLESPOONS Oil; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON Vegetable broth; 1 TEASPOON getr. Oregano; 500 g Wholemeal spaghetti; 7-10 Tbsp salt, pepper, sugar; 4 TABLESPOONS grated parmesan

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Aubergine, 1 courgette
2 small peppers (e.g. yellow and red)
1 Onion
1 Garlic clove
2-3 TABLESPOONS Oil
1 can(s) (850 ml) Tomatoes
1 TEASPOON Vegetable broth
1 TEASPOON getr. Oregano
500 g Wholemeal spaghetti
7-10 Tbsp salt, pepper, sugar
4 TABLESPOONS grated parmesan

Directions

1
Clean, wash and dice the aubergine, courgette and peppers. Peel and finely dice onion and garlic
2
Fry the onion, garlic and vegetables in hot oil. Stir in tomatoes and juice, 1/4 l water, stock and oregano. Crush the tomatoes a little bit. Simmer the sauce for about 15 minutes
3
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Drain well
4
Season the bolognese and serve immediately with the spaghetti. Sprinkle each with 1 tablespoon of Parmesan
5
Drink: dry red wine