Pasta with Tomato Sauce and Mediterranean Vegetables

Ingredients

• 2 beef tomatoes
• 2 Garlic cloves
• 1 Shallot
• 1 small eggplant
• Salt
• 1 Zucchini
• 400 g spaghetti
• 4 tbsp olive oil
• 1 tsp tomato paste
• pepper (ground)
• Lemon juice
• 1 bunch Basil

Instructions

1. 1.

   Blanch the tomatoes, shock them in cold water, peel and dice into small cubes. Peel and finely chop the garlic cloves and shallot. Wash the eggplant, slice it 1-2 cm thick, sprinkle lightly with salt and let sit. Wash the zucchini, dry grate it and also slice 1-2 cm thick.

2. 2.

   Cook the spaghetti in boiling salted water until al dente.

3. 3.

   Meanwhile, sauté the shallot and garlic pieces in 1–2 tbsp hot oil until translucent, add the tomato paste and cook briefly, seasoning with salt, pepper and lemon juice. Add the fresh tomatoes and adjust the sauce. Finely chop the basil and fold it in.

4. 4.

   Pat the eggplant slices dry with kitchen paper and quickly fry them on both sides in hot oil. Fry the zucchini slices briefly as well and lightly salt them.

5. 5.

   Drain the spaghetti, let it rest briefly, toss with the sauce and serve in pre-warmed bowls. Top with the fried vegetables and serve immediately.