Pasta with Vegetable Sauce

This vegetable pasta dish is simple. It is a practical cuisine for vegetarians, vegans and for those who observe Lent.

Ingredients:

1lb spaghetti (without dairy and eggs)
2 tomatoes
1 onion
2 carrots (peeled)
1 eggplant
1 red sweet pepper
8 oz can tomato sauce
1 tablespoon sun-dried tomato or tomato paste
3 stalks celery
1teasspoon basil (minced)
1 teaspoon garlic powder or minced garlic cloves
4 bay leaves
3 tablespoon extra-virgin olive oil or vegetable oil
1/2 tablespoon red chili pepper (berbere) or
½ tablespoon crushed red pepper
Salt and black pepper to taste

Preparation:

1st Step: Clean, rinse and chop the vegetables;

2nd Step: Coat the chopped eggplants with half tablespoon of oil and black pepper; bake them uncovered for 10 minutes;

3rd Step: Sauté the onion with oil; add all ingredients except the eggplant and crushed red pepper; cook the vegetables for 10 minutes;

4th Step: Add the eggplant, crushed hot pepper; cook for five minutes; remove from heat;

5th Step: Boil the spaghetti (al dente) for 6-7 minutes; strain; serve it hot with the vegetable sauce.

6 Servings

P.S. This Vegetable Sauce could be used with rice and for garnishing baked fish.

For nutritional facts of this recipe please visit http://www.food.com/297421