Gli Spaghetti Conca D'Oro
by Lillian from Lupton, MI
Ingredients: 2 tblsp extra virgin olive oil 1 medium onion, chopped 2-3 cloves garlic, minced 1 medium eggplant, cut in large dice 1 medium zucchini, cut in large dice 1 28 ounce can tomato puree 2 tblsp tomato paste 2 tsp dried basil or 1 tsp minced fresh basil 1 tsp dried oregano salt and pepper to taste 8 oz good quality spaghetti, preferably imported
Saute vegetables and garlic in olive oil over medium heat until soft, add tomato puree and tomato paste and herbs. Simmer until all is blended together yet zucchini is still firm.
In the meantime cook spaghetti according to package directions and serve with sauce and good quality Parmesan and/or Romano and/or pecorino cheese.