Summary

Ingredients

• 500 g pasta (spahetti)
• 1 small onion (s)
• 1 clove garlic
• 1 small chilli pepper (s), red
• 1 zucchini
• 1 eggplant (s)
• 4 tomato (s)
• 150 ml red wine
• 150 ml water
• 3 tablespoon tomato paste
• 50 g cheese (pecorino), rated
• 3 teaspoons vegetable stock (instant)
• pepper
• 2 tablespoon olive oil
• oregano
• basil
• thyme

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Instructions

1. Finely dice the onion and garlic, core the chilli pepper and dice finely. Sweat in olive oil until translucent. Add zucchini (quartered in slices) and aubergines (diced) and sauté. Deglaze with 150 ml red wine, add tomatoes (peeled and diced). Dissolve 3 teaspoons of vegetable stock in 150 ml of water and add. Stir in tomato paste. Season with pepper, oregano, basil and thyme. Let the sauce simmer until the vegetables still have a bite. Add the pecorino.
2. At the same time, cook the spaghetti in plenty of salted water until al dente and mix into the vegetable sauce.