Pasta with Eggplant and Zucchini Recipe

Name: Pasta with Eggplant and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Eggplant, Shredded; 2 cups Zucchini, Shredded; 1/2 cups Green Pepper, Shredded; 1 cup Onion, Sliced; 1- 1/2 cup Oil, For Frying; 1 pound, 1-23 ounces, weight Pasta, Any Sort You Like; 1 Tablespoon Dried Herbs; 3-58 ounces, weight Cheddar Cheese, Shredded; 1-78 ounces, weight Dry Parmesan Cheese; 3-58 ounces, weight Cream; 3 Tablespoons Ketchup; 3 Tablespoons Soy Sauce; 1 teaspoon Salt; 1 teaspoon Pepper

Servings: persons

2 cups Eggplant, Shredded
2 cups Zucchini, Shredded
1/2 cups Green Pepper, Shredded
1 cup Onion, Sliced
1- 1/2 cup Oil, For Frying
1 pound, 1-23 ounces, weight Pasta, Any Sort You Like
1 Tablespoon Dried Herbs
3-58 ounces, weight Cheddar Cheese, Shredded
1-78 ounces, weight Dry Parmesan Cheese
3-58 ounces, weight Cream
3 Tablespoons Ketchup
3 Tablespoons Soy Sauce
1 teaspoon Salt
1 teaspoon Pepper

1
Mix eggplant, zucchini, green pepper and onion together and fry in hot oil till golden (not brown).
2
Remove and keep warm.
3
Boil water in a large pan and place pasta in it with a little salt and 2 teaspoons oil.
4
Boil till tender, drain, return to pan.
5
Add dry herbs, cheeses, cream, ketchup, soy sauce and salt and pepper to the pasta.
6
Add vegetable mix and heat thorough.
7
Serve with a green salad and a good temper.

1411

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Eggplant, Shredded, 2 cups Zucchini, Shredded, 1/2 cups Green Pepper, Shredded, 1 cup Onion, Sliced, and more.

Yes, Pasta with Eggplant and Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Eggplant and Zucchini

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