SPAGHETTI ZUCCHINI & EGGPLANT
Prep/Cooking Time: 15-30 Minutes
Ingredients
- 200g cooked Spaghetti
- 60g Green zucchini
- 60g Yellow zucchini
- 60g Eggplant
- 20g Olive oil
- 20g Red onion
- 10g Garlic
- 10g Chili
- Lemon juice
- Salt
- Pepper
- Thyme
- 20g Parmesan
Instructions
- Wash the zucchini and the eggplant and remove the stems and bottoms
- Slice the zucchini and eggplant lengthways
- Once sliced cut again to achieve long thin strips
- Once all strips are cut reserve till needed
- Peel the red onion and garlic and remove any stem or root
- Finely slice the onion and reserve along with the garlic and chili
- On order cook the spaghetti in salted boiling water
- Whilst the spaghetti is cooking heat a pasta pan over a high heat
- Add to the pan the olive oil closely followed by the onion and eggplant
- Cook for a minute till they begin to color
- Now add the zucchini, chili and garlic
- Cook for a couple minutes by which time the pasta should be cooked
- Add the pasta to the pan and toss through
- Season with salt and pepper and a squeeze of lemon juice
- Serve in a pasta bowl topped with shredded parmesan
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