Name: Eggplant Tomato And Pepperoni Spaghetti Recipe
Total time: 35 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Enjoy this beautiful pasta dish, which is full of vegetables and spicy pepperoni, with a nice glass of wine. 

How to make Eggplant Tomato And Pepperoni Spaghetti Recipe

Jane Charlton

Crawler

Italian

<p>Enjoy this beautiful pasta dish, which is full of vegetables and spicy pepperoni, with a nice glass of wine. </p>

Non Vegetarian

Olive oil

Brown onion,  halved,  each 0. 5 cut into wedges

Garlic Clove,  Crushed

Long fresh red chilli,  chopped

Massel vegetable liquid stock

1 x can italian diced roma tomatoes

Baby eggplant,  cut into 1cm-thick slices

Pepperoni,  cut into 5mm-thick slices

Dried wholemeal spaghetti

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, for 3-4 minutes or until onion browns. Add garlic and chilli and cook, stirring, until aromatic. Add stock, tomatoes, eggplant and pepperoni and bring to the boil. Reduce heat to medium and simmer, covered, stirring occasionally, for 15 minutes or until sauce thickens.

step 1

Meanwhile, cook the pasta in a large saucepan of salted boiling water for 15 minutes or until al dente. Drain well.

step 2

To serve, divide spaghetti evenly among serving bowls, top with the sauce and sprinkle with parsley leaves.

step 3

Taste