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Spaghetti Provencale

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My husband can live on the Spaghetti Provencale. This tasty dish is one of my favorites too. Try this delicious Spaghetti Provencale for yourself.
Ingredients
  Oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Onion 1 , chopped
  Green pepper 1⁄2 , seeded and chopped
  Eggplant 1 Small, chopped
  Canned tomatoes 8 Ounce
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Spaghetti 1⁄4 Pound
  Grated cheddar cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Heat the oil in a pan and saute the garlic and onion for 3 minutes.
Add the green pepper, aubergine (eggplant), tomatoes, basil and oregano.
Add plenty of salt and pepper and bring the vegetable mixture to the boil.
Cover and simmer for 30 minutes.
Meanwhile cook the spaghetti in plenty of boiling salted water for 15 minutes or until just soft.
Drain and rinse with boiling water.
Divide the spaghetti between two warmed serving plates and spoon the vegetables on top.
Sprinkle with the Cheddar and Parmesan cheeses.
Serve immediately.
Cooking time: 35 minutes

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Servings: 
2

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