John Myers
Ingredients for 1 servings:
- 80 g wholemeal pasta, e.g. penne
- 1 small can of chopped tomatoes (200 g each)
- 1 ½ small cans of water, more if needed
- 1 tbsp tomato paste
- ½ eggplant(s)
- ½ m.-sized zucchini
- ½ small onion(s)
- 1 spring onion(s)
- some salt and pepper
- 1 tsp spice mix (Arrabiata)
- Paprika powder
- Basil, fresh
- Oregano, fresh
- Thyme, fresh
- rosemary
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Mediterranean
Dice the eggplant and zucchini, finely dice the onion, and slice the spring onion into rings. Finely chop the herbs. Bring the chopped tomatoes and water to a boil in a pot, then add the pasta, tomato paste, diced eggplant, diced onion, and seasoning. Stir well and simmer over low to medium heat for 10 minutes. Stir occasionally and add more water if the pasta has absorbed the liquid. After 10 minutes, add the diced zucchini, stir again, and cook for another 5 minutes. Again, make sure there is enough liquid for cooking, but it shouldn’t be too watery, as you want only the tomato sauce to remain. After cooking, the water should be completely absorbed and the vegetables and pasta should be tender. Finally, stir in the spring onions and fresh herbs. The meal is now ready to serve. A salad goes perfectly with this. Of course, you can vary the vegetables as desired.
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