Alex vegan couscous bolognese with spaghetti

Ingredients for 4 servings:

• 3 cloves garlic
• 1 eggplant(s)
• 1 m.-large zucchini
• 3 carrots
• 3 large beefsteak tomatoes
• 500 ml tomato sauce, plain or with herbs
• 100 g couscous
• 3 large onions
• Vegetable broth, instant
• 375 ml water, approx.
• 2 tbsp tomato paste
• olive oil
• 1 bell pepper
• 500g spaghetti

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel and finely chop the onions, then fry them in hot olive oil or vegetable margarine in a large pan until golden brown. Fry the garlic cloves and mix in the tomato paste. Meanwhile, clean the vegetables, cut them into fine cubes, and add them to the onions. Add the tomato sauce and pour in about 1/4 liter of water. Season and let simmer for a short time. Then refine the consistency of the sauce slightly with a hand blender, i.e. puree the sauce two or three times with the hand blender. If necessary, add a little more water (about 1/8 liter) to make the sauce more liquid, then turn off the heat, add the couscous to the sauce and let stand. The couscous will absorb the liquid well, and the sauce will have a very creamy consistency. Cook spaghetti or other durum wheat semolina pasta according to the package instructions until al dente and serve with the sauce.