Author Notes
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
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Ingredients
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2 tablespoons
butter
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2
garlic cloves, chopped
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1
leek, sliced
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1 cup
mushrooms
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1
eggplant, cut in to cubes
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juice and zest of one lemon
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1 cup
vege or chicken stock
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1 tablespoon
dijon mustard
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grated parmesan to serve
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1 packet
dried spaghetti
Directions
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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.
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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.
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In a large separate saucepan, cook the spaghetti in salted water until el dente.
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Add the cream and lemon juice to the vegetables and remove from the heat. Stir well, then pour on top of the spaghetti.
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Serve with a generous helping of grated parmesan.
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