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 pound). Cook the pasta until al dente and then drain it.
Step 6
Add Olive Oil (4 teaspoon) to a large wok together with the Tomato Paste (2 teaspoon) 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 Herbs ( to taste) or Olive Oil (to taste) to taste if necessary.
Step 9
Then divide the pasta and vegetables over deep plates. Sprinkle with the Pine Nuts (2 tablespoon).
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