Tomato Spaghetti with Eggplant and Zucchini

Name: Tomato Spaghetti with Eggplant and Zucchini
Yield: 2 servings
Cuisine: American
Ingredients: 1 Japanese eggplant; 1 Zucchini; 1 Canned tomato; 1 clove Garlic; 2 tbsp Olive oil; 2 Soup stock cubes; 2 servings' worth Spaghetti

cookpad.japan @cookpad_jp

I had leftover zucchini, so I added that into the tomato spaghetti along with eggplant.

We usually add sugar if the tomatoes are too tart. You could also used fully ripened fresh tomatoes instead of canned tomatoes. For 2 servings. Recipe by Kabukun

I had leftover zucchini, so I added that into the tomato spaghetti along with eggplant.

We usually add sugar if the tomatoes are too tart. You could also used fully ripened fresh tomatoes instead of canned tomatoes. For 2 servings. Recipe by Kabukun

cookpad.japan @cookpad_jp

I had leftover zucchini, so I added that into the tomato spaghetti along with eggplant.

We usually add sugar if the tomatoes are too tart. You could also used fully ripened fresh tomatoes instead of canned tomatoes. For 2 servings. Recipe by Kabukun

I had leftover zucchini, so I added that into the tomato spaghetti along with eggplant.

We usually add sugar if the tomatoes are too tart. You could also used fully ripened fresh tomatoes instead of canned tomatoes. For 2 servings. Recipe by Kabukun

Saved

Ingredients

2 servings

1Japanese eggplant
1Zucchini
1Canned tomato
1 cloveGarlic
2 tbspOlive oil
2Soup stock cubes
2servings' worth Spaghetti

Saved

Steps

1

Slice the eggplant and zucchini nice and thinly. Mince the garlic. Cook the pasta.
2

Make the sauce while the pasta is cooking. Heat olive oil and garlic in a pan. When fragrant, sauté the zucchini and eggplant. When it's about 80% cooked, add canned tomato and soup stock cubes to season.
3

Combine the cooked spaghetti with the sauce. Dish it up. Serve with parsley and grated cheese if you'd like. Voila!