Pasta with Vegetable Recipes and yogurt sauce

Cooked pasta mixed with roasted eggplant, zucchini and peppers, served with yogurt sauce.

Ingredients:

300 g of spaghetti 200 g of eggplant 1 pcs cakes 1 pc red peppers 0.5 dl olive oil water salt For the sauce: 250 g white yogurt 150 g cooked chickpeas 3 tbsp olive oil 1 tbsp grated Parmesan cheese 2 pcs garlic cloves 1 pc small onion 1 dl cream 33%

Procedure:

1. Sauté peeled, finely chopped onion in heated oil, stirring constantly, until golden brown, add peeled, finely chopped garlic cloves, stir and remove from heat
2. Put in a blender, add the cooked chickpeas, cream and chop everything, then add the white yoghurt, grated parmesan and blend the sauce until smooth
3. Boil the pasta in salted water al dente (to taste), drain it and leave it to drain
4. Remove the seeds from the washed peppers, cut them into wider noodles, cut the zucchini in half lengthwise, the eggplant into quarters and then slice the zucchini and eggplant into slices
5. In a deep frying pan in heated oil, first fry the aubergine, set aside, add the peppers and zucchini to the pan, fry them together, season with salt, add the cooked pasta, the fried aubergine and heat through
6. Divide the pasta and Vegetable Recipes among the plates and top each portion with the sauce, which has been heated briefly.