Summary

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

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Instructions

1. Finely dice the onions and garlic. Quarter the courgette and aubergine lengthways and cut into pieces approx. 1 cm thick.
2. 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.
3. Cook the noodles in salted water until they are firm to the bite, add to the vegetables and mix.
4. Add the fresh basil before serving.