Whole grain spaghetti topped with oven-baked vegetables including diced eggplant, zucchini, red pepper, and vine tomatoes, all seasoned with various herbs and spices. The dish is complemented by a flavorful tomato sauce with garlic.
1: Preheat the oven to 180 degrees.
2: Put the diced vegetables into a bowl, add 4 tablespoons of oil, mix, and season with spices, then mix well again.
3: Place the vegetables in a suitable baking dish and bake for 35-40 minutes.
4: In a saucepan, lightly fry the chopped garlic in a little oil.
5: Add the passed tomatoes, 4 tablespoons of oil, and season with salt, pepper, chili, paprika, rosemary, and thyme.
6: Simmer the sauce for 20 minutes at medium heat.
7: Cook the spaghetti according to package instructions.
8: Once the vegetables are ready, plate the spaghetti and top with the hot vegetables from the oven.
