Spaghetti sauce with vegetables

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  • Spaghetti or other pasta: The taste
  • Large eggplant: 1
  • Large carrot: 1
  • Fresh mushrooms: 100 g
  • Ripe tomato great: 1
  • Red pepper: 1/2
  • Leek: 1/2 (white part)
  • Parsley, salt and olive oil: taste.


Cut the eggplant into slices and sprinkle them with salt. Book for some time. Cut leek into slices and the peppers into thin strips.

Put a little olive oil in the bottom of a saucepan and bring the French garlic and bell pepper to cook. Cut the tomatoes into small squares and add to the stew. Give it a stir.

Add the carrot, cut into slices and mushrooms rolled. Wash the eggplants to remove the salt and cut into small squares.

Add to the stew and add a little water and grind the spices. Bake the dough to taste. Let it cook the vegetables (about 20 minutes) until practically desfazerem in a thick sauce. Sprinkle with parsley and serve with the mass.

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