Spaghetti in Carrot-eggplant- and-tomato sauce

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By GERLIE M. UY

The spaghetti served with saltine crackers.
 500gms spaghetti

1 T canola and 1 T olive oil
3 big cloves of garlic, chopped
1 big white onion, chopped
1 cup beef broth (or beef and mushroom in tomato sauce)
1 cup carrots, cubed
1 cup eggplant, cubed
1 T basil leaves (or Italian herbs)
salt and ground pepper
500 gms sweet style tomato sauce
100ml cream
grated cheese

Cook Spaghetti according to package direction.
Saute garlic and onions, add carrots and eggplants. Stir-fry and herbs. Add broth and tomato sauce. Add salt and pepper to taste. Let cook for 8 minutes and add cream and let cook for another 2 minutes. Add spaghetti and cheese. Remove from fire and serve with crackers.




Sauteeing  the vegetables...


The yummy vegetable spaghetti

Up close and personal.

DISCLAIMER: HAVING YOUR TONGUE OUT IS NOT THE  RESULT OF EATING THIS SPAGHETTI!

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