Zucchini and eggplant salsa with spaghetti

Ingredients for 3 servings:

• 1 can of tomatoes
• 1 zucchini
• 1 eggplant(s)
• 1 onion(s)
• clove(s) garlic
• 1 pack of goat cheese (goat roll)
• some olive oil
• 450g spaghetti
• some marjoram
• some thyme
• some oregano
• some basil
• some salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Slice the zucchini and peeled eggplant, then slice the eggplant again. Sauté both in olive oil until lightly browned and set aside; do not cook through. Dice the onion and garlic and sauté in the olive oil. Add the can of tomatoes and chop finely. Let it simmer slightly. Remove the coating from the rolled goat cheese and add it to the tomato sauce. Wait until it has melted, then add the seasonings. Add the vegetables to the tomato sauce and simmer gently with the lid on. Meanwhile, cook the spaghetti according to the package instructions. Serve with a lamb’s lettuce lightly seasoned with oil and vinegar and a glass of Bardolino.