Spaghetti with tomato-aubergine sauce

Name: spaghetti with tomato-aubergine sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Spaghetti whole grain; 2 tablespoons olive oil; 2 dishes vegetarian balls a 210 g; 2 toes garlic pressed; 1 eggplant in long thin strips; 1 business suit sieved tomatoes 500 ml; 2 tablespoons fresh parsley (bag of 30 g), finely chopped

A tasty Italian recipe. The vegetarian main course contains the following ingredients: spaghetti (wholegrain), olive oil, vegetarian balls (a 210 g), garlic (squeezed), aubergine (in long thin strips), sieved tomatoes (500 ml), fresh parsley ((bag of 30) g) and finely chopped).

Ingredients

Directions

Cook the spaghetti al dente according to the instructions on the package.
Heat the olive oil in a large frying pan with non-stick coating and bake the balls for 4-5 minutes.
Spoon the garlic through and cook for 1 minute without coloring.
Scoop the aubergine bars through and bake for 5 minutes.
Add the sifted tomatoes and warm the sauce for another 5 minutes.
Drain the spaghetti and scoop through the sauce.
Season the spaghetti with salt and (freshly ground) pepper.
Sprinkle the parsley over it and serve immediately.
Tasty with grated cheese..

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Nutrition

525Calories

Sodium2% DV37mg

Fat28% DV18g

Protein62% DV31g

Carbs21% DV62g

Fiber40% DV10g

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