This sauce, using all the beautiful summer vegetables, is unbelievably tasty. It can be used as a sauce for spaghetti, or you can spread it on toast and crumble some feta cheese on top. It is a sauce that you will enjoy whether you are a meat-eater, vegetarian or you have to watch your calorie intake. It is a very easy recipe because you can use any vegetables you like and as many as you like. There are no set rules! If you have leftover sauce, you can divide in portions and freeze for later use.



2 eggplants diced
3 zucchini diced
2 green peppers diced
2 red peppers diced
2 carrots, sliced
2 – 3 ripe tomatoes grated or diced
1 large onion diced
2 – 3 cloves of garlic minced
½ cup olive oil
½ cup white wine
½ bunch of parsley chopped
3 tablespoonfuls mint chopped
1 – 2 tablespoonfuls basil chopped
Salt, pepper
Grated cheese



Wash and dice all your vegetables. This sauce is chunky, so you shouldn’t worry about the exact size of the dices, although they shouldn’t be too big.

Put the oil in a pan and sauté the onion until it is translucent. Add the rest of the vegetables and sauté for about 5 minutes. If you like you can add ½ cup of white wine and when it evaporates add the garlic, salt and pepper and the tomatoes. Add about half a cup of water, cover the pan and simmer for about 15 minutes. Add the parsley and the herbs you are using and simmer for 5 minutes longer. Taste and adjust seasonings.

In the meantime boil as much spaghetti as you need as per instructions on the packet and drain. Drizzle a bit of olive oil over the spaghetti so they don’t stick together, toss well and keep warm.

Serve the sauce on top of the spaghetti. If you wish you can add some grated cheese.



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