Sphagetti with Zuchini, EggPlant and Tomato

Colorful plate with green zuchini, purple egg plant and the red candy colored vine ripe tomatoes, sauteed in olive oil, flavored with garlic. Doesn't your mouth water. Do not wait if it does, get the recipe below, try it out and let me know how it works. As usual, I always add a pinch of turmeric in almost all my dishes, Indian or not. So you will always find yellow pasta in our plates.  Let the sun rise on your plate with the colorful pasta.

 

Recipe for the Spaghetti

2 medium servings

Spaghetti	250 grams
Eggplant	5 small round varieties, diced and  immersed in a bowl of salted water.
Tomato	2 Medium diced
Zuchini	1 Medium diced bite size
Green Chilli	2 slit (Optional)
Black Pepper	¼ tsp or less depending on preference
Garlic	5 medium cloves, peeled and diced
Olive Oil	1 table spoon

Directions 

• Cook spaghetti according to the package instructions.
• Heat a pan with olive oil to medium and add diced  garlic. Saute for couple of minutes until onion is slightly cooked.
• Add the drained eggplant pieces and zucchini. Cover and cook for about 5 minutes on medium heat. How much you need to cook the eggplant will depend upon how tender it is. The vegetables should be just cooked.
• If you do believe in the power of turmeric, add a pinch or two, at this stage.
• Add the green chilli, tomato  and cook for just 2 minutes. Just enough for the tomato to wilt but not cook into a paste. 
• I use the vine ripened organic tomatoes, and they cook in just a minute.
• Add the salt, pepper powder  or  grind a few rounds of fresh pepper . Fresh pepper powder has a very good flavor and adds a good punch.
• Add the cooked spaghetti, mix and heat through and serve.