Ingredients
2
large firm eggplants, cut into 1cm chunks
1
cup of pureed pumpkin
1
tsp of dried oregano
4
cloves of garlic, minced
800
gm of canned tomatoes
1
tsp of vinegar
500
grams of dried spaghetti, cooked
60
grams of grated parmesan cheese
Salt and pepper
4
tbsp Noor Oil
Preparation
Introduction
A delicious marriage between pumpkin and eggplant, this pasta dish is refreshingly different.
Steps Involved:
Heat Noor Oil in a large sauce pan
Fry eggplant and garlic until eggplant softens.
Add oregano, salt and pepper, canned tomatoes, pureed pumpkin, and vinegar.
Continue cooking for 20 minutes until sauce is formed and all vegetables are cooked through.
Once ready, serve over cooked spaghetti and garnish with parmesan.