Tonight I didn't get started on the dinner until 7.30, to me that is pretty late, I usually have the dinner cooked and ready to eat by 7 on the dot. But not to worry, this spaghetti was so simple and fast to make, and had the perfect balance of flavors. A lovely heartwarming dish. —Eleanor Ozich
garlic cloves, chopped
eggplant, cut in to cubes
juice and zest of one lemon
vege or chicken stock
grated parmesan to serve
In This Recipe
In a large saucepan on medium heat, melt the butter until sizzling. Add the leek and coat in the butter. Saute until soft, stirring even thirty seconds or so.
Add the garlic, mushrooms, eggplant, lemon zest, and a pinch of salt and pepper. Continue to stir the vegetables, and cook for 2-3 minutes.
In a large separate saucepan, cook the spaghetti in salted water until el dente.
Add the cream and lemon juice to the vegetables and remove from the heat. Stir well, then pour on top of the spaghetti.
Serve with a generous helping of grated parmesan.