Red and yellow peppers
Olive oil (including containing hot pepper oil)
Dried herbs according to taste
Vegetarian minced 'beef'
Fine cut tomato sauce
Preparation:I used only half the red and yellow peppers, courgette and aubergine which I cut in pieces (seize according to taste as small taste slightly different compared with large). Then I heated the oil, most of it normal olive oil but some containing hot peppers as I like spicy food. I added some peanuts so they can harden a little before adding the aubergine. After a few minutes, I added the courgettes so that all could fry a little. Next I added the pieces of pepper and some herbs such as basil and pepper but also salt. After a few minutes, depending whether you like the vegetables still a little crispy or soft, I finished the heating.
|Vegetables after I finished frying them in oil.|
Then I added the tomatoes (two cans) in a pot and heated them. As I was in the mood of spicy food, I also mixed the pieces of to two small hot peppers with the tomatoes. I also added some herbs including small pieces of two garlic cloves. This I heated for a short time before adding the vegetarian 'beef' (normally I don't use this as using more vegetables instead of this 'beef' is also great). This I continued heating for another ten minutes.
|Tomato sauce with vegetarian 'beef' and some tomato pasta to give a more intense red colour.|
Finally, I boiled water to cook the spaghetti. During this process, I also added some flour (first dissolved in a little water) to the tomato sauce to bind it a little. During the final minutes of the preparation of the sauce, I added the vegetables so they can continue cooking a little further while flavour the sauce. I also added a little goat cheese in my sauce so it could melt as I like this flavour although most people may prefer to add cheese on top of the spaghetti (preferably Italian Parmesan). The sauce on top of the prepared spaghetti looks nice and I enjoyed it very much.
|Ready to eat.|