Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Rinse the
Eggplant (1)
,
Zucchini (1)
,
Red Bell Pepper (1)
and slice them into 1/2 inch (1 cm) thick bits.
Step 3
Place them on a large baking tray. Brush the vegetables evenly with
Olive Oil (to taste)
. Then turn them all and brush again with extra olive oil.
Step 4
Sprinkle with Dried Herbs ( to taste),
Salt (to taste)
and
Ground Black Pepper (to taste)
. Roast the vegetables in a preheated oven for 35 to 40 minutes or until cooked through.
Step 5
In the meantime fill a large and high pan with water, season with a good dash of
Salt (to taste)
and bring it to a good boil. Then add the
Spaghetti (1 lb)
. Cook the pasta until al dente and then drain it.
Step 6
Add
Olive Oil (1 Tbsp)
to a large wok together with the
Tomato Paste (1/2 Tbsp)
and another sprinkle of
Ground Black Pepper (to taste)
,
Salt (to taste)
, and
Dried Mixed Herbs (to taste)
.
Step 7
Place the wok over medium heat. Once the oil is warm and the tomato paste starts to fry, add 1/3 cup (80 mL) of water (or pasta cooking liquid). Stir and let this mixture reduce by half. Then add the cooked pasta.
Step 8
Stir well. Add the warm roasted vegetables. Stir again. Check the seasoning and add extra
Ground Black Pepper (to taste)
,
Salt (to taste)
,
Dried Mixed Herbs (to taste)
, or Olive Oil to taste if necessary.
Step 9
Then divide the pasta and vegetables over deep plates. Sprinkle with the
Pine Nuts (2 Tbsp)
.
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