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“This is my favorite pasta dish. I use the vegetable sauce with rice and for garnishing baked fish.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean, rinse and chop the vegetables.
  2. Coat the chopped eggplants with half tablespoon oil and black pepper; bake them uncovered for 10 minutes.
  3. Sauté the onion with oil; add all ingredients except the eggplant and crushed hot pepper; cook the vegetables for 10 minutes;.
  4. Add the eggplant, crushed hot pepper; cook for five minutes and remove from heat.
  5. Boil the spaghettis for 6-7 minutes and strain; serve it hot with the vegetable sauce.

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