large firm eggplants, cut into 1cm chunks
cup of pureed pumpkin
tsp of dried oregano
cloves of garlic, minced
gm of canned tomatoes
tsp of vinegar
grams of dried spaghetti, cooked
grams of grated parmesan cheese
Salt and pepper
tbsp Noor Oil
A delicious marriage between pumpkin and eggplant, this pasta dish is refreshingly different.
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.