When it comes to pasta, do n’t just think about spaghetti bolognese, in fact, Italy is also a paradise for vegetarians. I was inspired by BBC's "Rick Stein's Mediterranean Food Tour" to make this dish. The amount of ingredients in this article is about two servings.
|Extra virgin olive oil|
|onion||A small one|
|Grated parmesan||The right amount|
After the tomatoes are cooked, peeled and chopped, small onions diced, diced garlic, zucchini and eggplant diced.
Salt the eggplant and marinate it out. At this time, boil the pasta first.
While cooking the pasta, add oil to the pan, sauté the garlic, and pick it out.
Peel and chop the half-ripe tomatoes (you should also remove the seeds if you are more careful, but it doesn't matter if you make them at home).
After three minutes, add eggplant and zucchini, then simmer over medium heat for three or four minutes.
When the pasta nine matures, fish it out and clean it. If the induction cooker is used under the pan, the power will be cut off at this time, and if it is used, it will be set to a small fire.
Put the pasta into the sauce and vegetables in the pan, stir and stir, so that the pasta is covered with the sauce, put an appropriate amount of salt, if you feel dry during the process, you can pour a little soup to cook the pasta.
Chop the parsley and basil, put the pasta out of the pan, sprinkle with basil, parsley and parmesan cheese, and finally drizzle with olive oil, you can eat it! Sprinkle some ground black pepper if you like.