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SPAGHETTI WITH EGGPLANT AND SAFFRON

Per 4 persone:
1 zucchini
3 potatoes
1 eggplant
1 peperoni
1 small onion
Saffron
1L Vegetal broth
300 gr. spaghetti
salt
pepper

Cut potatoes into squares, begin to fry the onion cut into thin strips, add a small part of the broth and after a few minutes the potatoes; simmer on low heat for 10 minutes, adding other broth. Add all other ingredients and continue cooking for another 10 minutes adding more broth from time to time. Add saffron, salt and pepper and season the spaghetti.