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Main Ingredients | Spaghetti, Brinjal |
Cuisine | Italian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 200 grams spaghetti
- 2 brinjals
- 4 tomatoes, blanched
- 1 tablespoon chopped garlic
- Salt to taste
- 1/2 teaspoon crushed black peppercorns
- 1/2 cup grated cheese
- 2 tablespoons oil
- 1 medium green capsicum
- 1 teaspoon crushed red chillies
- 1 fresh parsley sprig
Method
- Boil spaghetti in a large in plenty of salted water till it is almost cooked or al dente. Peel eggplant and dice them into small pieces. Discard pieces with too many seeds.
- Peel the blanched tomatoes and chop. Remove the seeds and slice the capsicum. Heat oil in a pan. Add chopped garlic. Sauté for half a minute and add diced eggplant.
- Cook for ten minutes on slow flame. Add tomatoes and sliced capsicum. Stir-fry for five minutes. Season with salt, crushed peppercorns and crushed red chillies.
- Stir in cooked spaghetti. Mix well and finish with grated cheese and chopped parsley and serve hot.
Nutrition Info
Calories | 2322 |
Carbohydrates | 397.1 |
Protein | 73.9 |
Fat | 48.5 |
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