Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 small onion (s), red
- 2 cloves garlic
- 1 large eggplant (s)
- 1 large zucchini
- 4 tomato (s)
- 3 tablespoon tomato paste
- 3 teaspoon pesto (basil)
- 2 tablespoon olive oil
- 2 tablespoon soy sauce
- 1 bunch basil
- 1 teaspoon turmeric
- salt and pepper
- 250 g pasta
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and garlic. Quarter the courgette and aubergine lengthways and cut into pieces approx. 1 cm thick.
- Sear everything in the oil. Set the temperature to a very low level. Stir in tomato paste and pesto. Season to taste with turmeric, salt and pepper. Deglaze with soy sauce.
- Cook the noodles in salted water until they are firm to the bite, add to the vegetables and mix.
- Add the fresh basil before serving.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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