Fettuccine with eggplant, zucchini and meatballs

Preheat the oven to 225 ° C. In a bowl, knead the minced meat with paprika powder, 1 tablespoon finely chopped oregano and some salt and freshly ground black pepper and form 12 balls. Cut the aubergine and zucchini into pieces of 2-3 cm and chop the onion.

Spoon the aubergine, courgette and onion in the roasting tin with oregano, rosemary, salt and pepper and olive oil. Place the meatballs in between. Bake the vegetables in the oven in 25-30 minutes brown and done. Scoop occasionally.

Cook the fettuccine al dente according to the instructions. Drain, collect about 150 ml of cooking liquid. Spoon a dash of cooking liquid outside the oven and then the fettuccine through the vegetables in the roasting pan. Serve the fettuccine with vegetables and sprinkle the crumbled feta over it.