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🍝 Spaghetti with fresh tomato sauce and grilled vegetables

497 kcal · 30 min · 4 servings

Spaghetti with fresh tomato sauce and grilled vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour boiling water over the tomatoes.
  2. 2. Remove the tomatoes from the water immediately and peel them.
  3. 3. Cut the peeled tomatoes into small cubes.
  4. 4. Peel the garlic cloves and the shallot.
  5. 5. Chop the garlic and shallot very finely.
  6. 6. Wash the eggplant.
  7. 7. Cut the eggplant into 1 to 2 centimeter thick slices.
  8. 8. Sprinkle the eggplant slices with a little salt.
  9. 9. Let the salted slices rest for a short time.
  10. 10. Wash the zucchini.
  11. 11. Dry the zucchini with a cloth.
  12. 12. Cut the zucchini into 1 to 2 centimeter thick slices.
  13. 13. Bring a large pot of salted water to a boil.
  14. 14. Cook the spaghetti in it until al dente.
  15. 15. Heat 1 to 2 tablespoons of oil in a pan.
  16. 16. Sauté the chopped shallot and garlic in it until translucent.
  17. 17. Stir the tomato paste into the onions.
  18. 18. Sauté the tomato paste briefly.
  19. 19. Season the sauce with salt, pepper, and lemon juice.
  20. 20. Add the diced tomatoes to the sauce.
  21. 21. Taste the sauce and adjust seasoning if needed.
  22. 22. Chop the fresh basil finely.
  23. 23. Stir the basil into the sauce.
  24. 24. Pat the eggplant slices dry with kitchen paper.
  25. 25. Fry the eggplant slices briefly in hot oil on both sides.
  26. 26. Fry the zucchini slices briefly in the pan as well.
  27. 27. Lightly salt the fried zucchini slices.
  28. 28. Drain the spaghetti.
  29. 29. Let the noodles drain for a short moment.
  30. 30. Mix the spaghetti with the tomato sauce.
  31. 31. Warm the serving plates.
  32. 32. Plate the noodles on the warm plates.
  33. 33. Top the noodles with the fried vegetables.
  34. 34. Serve the dish immediately.

Nutrition per serving