Spaghetti with eggplant, zucchini and chili

Ingredients for 3 servings:

• 500 g pasta (spaghetti)
• 1 small onion(s)
• 1 clove(s) garlic
• 1 small chili pepper(s), red
• 1 zucchini
• 1 eggplant(s)
• 4 tomatoes
• 150 ml red wine
• 150 ml water
• 3 tbsp tomato paste
• 50 g cheese (Pecorino), grated
• 3 tsp vegetable broth (instant)
• pepper
• 2 tbsp olive oil
• oregano
• basil
• Thyme

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Finely dice the onion and garlic, deseed and finely dice the chili pepper. Sauté in olive oil until translucent. Add the zucchini (quartered into slices) and eggplant (diced) and fry. Deglaze with 150 ml red wine and add the tomatoes (peeled and diced). Dissolve 3 teaspoons of vegetable stock in 150 ml water and add. Stir in the tomato paste. Season with pepper, oregano, basil, and thyme. Simmer the sauce until the vegetables still have some bite. Add the pecorino cheese. Meanwhile, cook the spaghetti in plenty of salted water until al dente and stir into the vegetable sauce.