Spaghetti with vegetables

Spaghetti is a universal product that, like bread, can be combined with almost any ingredient. Spaghetti with vegetables - eggplant and cherry tomatoes - is rich in taste. Just don't confuse spaghetti with pasta. These are different products. Spaghetti is long in shape and made from durum wheat. Thanks to this, they do not stick together and do not boil over during the cooking process. Pasta can be of any configuration - “shells”, “horns”, “spirals”, etc.

1. Calories
   179,2 kcal
2. Protein
   4,88 gram
3. Fat
   3,54 gram
4. Carbohydrates
   31,98 gram
5. ~ Time
   35 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Spaghetti

   ---

   
   300 g
2. Eggplant

   ---

   
   130 g
3. Cherry tomatoes

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   150 g
4. Garlic

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   2 cloves = 10 g
5. Onions

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   150 g
6. Butter

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   25 g
7. Olive oil

   ---

   
   to taste
8. Salt

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   to taste
9. Black pepper ground

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   to taste
10. Thyme / thyme

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    1 sprig = 1 g
11. Parmesan

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    optional

Steps:

1. 
   Prepare ingredients for spaghetti with vegetables. Peel the onion, garlic, eggplant. Cut the eggplants and cherry tomatoes into slices, finely chop the onion and garlic. Tip: Young eggplants do not taste bitter. Older ones with thick skins may have an unpleasant aftertaste. To get rid of it, soak the eggplants in salted water for 40 minutes.
2. 
   Boil the spaghetti. Boil water and add salt. Drain the spaghetti and cook for 7-8 minutes. Drain the water from the finished product.
3. 
   Prepare roasted vegetables. Fry the onion in olive oil for 3-4 minutes until translucent. Add eggplants and salt. Cook for a couple of minutes. Add garlic and cherry tomatoes. Add a little salt. Fry for 5-6 minutes. Finally add the thyme sprigs.
4. 
   Finish cooking the spaghetti with vegetables. Add butter to the pan with vegetables and stir. Remove from heat. Mix spaghetti with frying mixture. Pepper it.
5. 
   Before serving, sprinkle hot spaghetti with vegetables with Parmesan cheese.