Turkish Noodles with Mixed Vegetables
2 servings of medium-size egg noodles
1-2 tbsp extra virgin olive oil
1 small eggplant, peeled and cut in small pieces (soak in salt water for 20 min.)
1 small zucchini, peeled and cut in small cubes
7-8 cherry tomatoes, cut in half
2 garlic cloves, sliced
1 medium onion, sliced
2 tbsp extra virgin olive oil
3 tbsp crushed tomatoes, canned
1/2 cup hot water
1 tsp red pepper paste
1 tsp salt
Pepper for taste
Boil the noodles with salt water following the instructions on the package, drain. Toss it with extra virgin olive oil, put aside.
Saute the onion with olive oil in a medium pan. Stir garlic until fragrant for 30 seconds. Then, add the remaining ingredients, stir. Cover and cook at medium-low heat for 20-25 minutes.
Serve the noodles with the cooked vegetables on top.
* This is a vegetarian dish.