John Myers
Mediterranean Spaghetti
The perfect mediterranean spaghetti recipe with a picture and simple step-by-step instructions.
Mediterranean spaghetti
- 1 Aubergine
- 1 Zucchini
- 1 Pair Herbal charlets from the region
- 1 Onion
- 1 Clove of garlic
- 1 Pair Half-Dried tomatoes (leftovers)
- 1 Pair Dried tomatoes (leftovers)
- 1 small can White beans
- Sunflower oil to taste
- Salt, gourmet pepper to taste
- 1 tbsp Dried oregano
- Spaghetti to taste
- *Bärlauch – Pesto
- Wash and clean the eggplant & zucchini. Dice the aubergine and grated the zucchini. Put white beans in a colander, rinse once and drain. Clean the herb char and cut into pieces and place in a sieve until it spreads.
- Peel the onion & clove of garlic in a lightning chopper, finely chop. Chop the remaining tomatoes (semi-dried & dried) into small pieces. Then take a large pan and heat sunflower oil in it. First add the aubergine cubes and fry them briefly.
- Also add the zucchini, herb char, onion & finely chopped garlic and fry for a further 5 minutes. Then the drained beans & sliced tomato remains are added. Mix everything together.
- Now season the whole thing with salt, gourmet pepper and the oregano, seasoning to taste. Let it swirl well for a few more minutes. In the meantime, put on the spaghetti and cook according to the instructions & drain in a sieve.
- Pour in the Spaghetti’s * wild garlic pesto to taste, stir in. Take flat plates and first place the spaghetti in the middle. Then put the stir-fried vegetables on top and serve immediately so they don’t get cold.
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