Ingredients
-
3
-
2
-
1
-
1
-
1
-
1
-
0.5
-
1
-
-
2
-
0.66
-
-
5
-
5
-
1
-
1
-
1
-
2
Steps
|
1
Done
|
Heat 1 tablespoon of olive oil in a skillet and cook the garlic for 30 seconds. |
|
2
Done
|
Add the onion and thyme. Stir and cook until the onion softens. |
|
3
Done
|
Add the bell pepper, stir and cover the skillet. Cook until they soften, then add the eggplant, zucchini, and season with salt. |
|
4
Done
|
Add the bay leaves and tomato sauce. Stir, cover with a lid and simmer for 15 minutes. |
|
5
Done
|
When the time's up, add the fresh parsley and cherry tomatoes. Stir, cook for a few more minutes, then set aside. |
|
6
Done
|
Bring a large pot with water to a boil. Add salt. Cook the whole wheat spaghetti for 10-12 minutes. Strain the cooked pasta, but keep some of the water they were cooked into. |
|
7
Done
|
Add the cooked spaghetti in the remaining salt water, add olive oil, sherry vinegar, and wholegrain mustard. Stir well. |
|
8
Done
|
Serve the whole grain spaghetti with ratatouille veggie sauce. Top with grated parmesan. |
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