My Daughter's Favorite Veggie-Filled Napolitan Spaghetti

1. 1

   Cut the vegetables and the wieners into bite-sized pieces.

2. 2

   Dice the tomato.

3. 3

   Add 2 tablespoons of olive oil to a pan and lightly heat the garlic until fragrant.

4. 4

   Heat on low or medium to not burn the garlic.

5. 5

   Once the garlic is aromatic, add the vegetables and wieners.

6. 6

   Line up the eggplant in the pan and cook thoroughly.

7. 7

   Begin to boil the pasta.

8. 8

   We boil with a quite a bit of salt.

9. 9

   When the eggplant is coated with oil and both sides look deliciously cooked, add one ladle of pasta water.

10. 10

    Have the oil blend with the pasta water and emulsify.

11. 11

    This makes for a delicious pasta.

12. 12

    Once emulsified, add the tomatoes.

13. 13

    Add a little salt and pepper.

14. 14

    (Be sure to adjust depending on how much salt you used in the pasta water.)

15. 15

    Once the pasta has finished boiling, add it to the pan.

16. 16

    Stir the tomatoes and pasta together with chopsticks or a wooden spoon.

17. 17

    Add ketchup and mix well.

18. 18

    Place on a plate and you're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.