Components:
- one huge Yellow Onion, diced
- Olive oil for sauteing
- Sea salt and refreshing pepper
- four cloves Garlic, minced
- 3 cups Zucchini, peeled, thinly sliced(⅛ of an inch), minimize into bite sizing parts
- three cups Eggplant, peeled, thinly sliced(⅛ of an inch),
- one teaspoon Italian Seasoning
- 14 ounces can of Artichokes, rinsed, chopped into small pieces
- 14 ounces can Diced Tomatoes
- 8 ounces Spaghetti (Full Grain)
- Further Virgin Olive oil, for serving
- Fresh grated Parmesan or Romano, for serving
Guidelines:
- Saute the yellow onion in a big skillet or saute pan with just the correct amount of olive oil to coat the base of the pan, on medium-slow heat right up until tender and translucent. Sprinkle with salt and pepper. Sprinkle in garlic and saute.
- Add another tablespoon of Olive oil and the zucchini, eggplant and Italian seasoning. Keep on sauteing until the zucchini and eggplant are soft and tender.
- Add in the artichokes and tomatoes. Add a dash of salt and pepper. Simmer for 10 – fifteen minutes.
- Meanwhile cook the spaghetti to al dente according to directions in the packaging.
- Toss with pasta and plate with a drizzle of Olive oil and Parmesan cheese.