Vegetable spaghetti pot

Ingredients for 2 servings:

• 1 eggplant(s), approx. 175 g
• ½ tsp, leveled salt
• 1 onion(s), approx. 100 g
• 2 garlic cloves
• 1 zucchini, approx. 175 g
• 1 can tomatoes, chopped, 400 g
• 50 ml vegetable stock
• 1 tsp soy sauce
• 1 tsp, levelled honey
• Pepper, white
• chili flakes
• ½ tsp oregano, shredded
• ½ tsp basil, shredded
• ½ tsp marjoram, shredded
• ½ tsp thyme, shredded
• Paprika powder, sweet
• 3 tbsp olive oil for frying
• 125g spaghetti
• n. B. Broth powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Cut the eggplant into 1 x 1 cm cubes, weigh them, place them in a bowl, and mix with the salt. Also cut the zucchini into 1 x 1 cm cubes, weigh them. Peel and dice the onion and garlic. Break the spaghetti into four pieces and cook in a pot of salted water according to the package instructions. Heat the olive oil in a pot and fry the diced onion until golden brown. Add the eggplant cubes and fry for 3 minutes, stirring. Before they stick to the peat bottom, add a little more olive oil. Add the zucchini cubes and fry briefly. Stir in some of the spices (no salt), herbs, garlic, soy sauce, honey, and the chopped tomatoes. Rinse the can of tomatoes with the vegetable stock and add it. Mix everything together. Simmer until the vegetables are cooked to your liking. Then season to taste and adjust the seasoning if necessary. Pour the cooked spaghetti into a sieve, drain, and stir into the vegetable sauce. Serve.