- 1 courgette/ zucchini
- 1 aubergine
- 1 onion
- 1 can of chopped tomatos
- 2 cups of dry pasta
- salt + pepper
- olive oil
- dry oregano
- dry garlic powder
- (cayenne pepper or paprika if you like)
Cook the pasta until it's al dente, drain the water and add a bit of olive oil and dry parsley.
In a wok heat a bit of olive oil, add one chopped onion and let it fry until it's golden.
Add the chopped courgette and aubergine - season with salt and pepper and add a bit more of olive oil on top if it gets dry. (You can use other vegetables if you like)
When they are cooked add the tomato can and stir. Let the sauce thicken.
Serve on a pasta bed.
(I sprinkled a bit of grated mozzarella but you can leave this out for a vegan version)
(I sprinkled a bit of grated mozzarella but you can leave this out for a vegan version)
