Spaghetti With Red Vegetable Sauce - cooking recipe

Ingredients

1 tbsp oil
5 oz carrots, peeled and finely diced
9 oz celery, finely diced
1 None onion, finely chopped
1 clove garlic, peeled and crushed
5 oz eggplant, finely diced
5 oz zucchini, finely diced
2 x 14 oz cans, tomatoes
None None chili sauce, to taste
None None Dash of Tabasco
10 oz spaghetti
4 sprigs fresh basil, cut into strips
1 oz Parmesan (or vegan alternative), shaved

Preparation

Heat the oil in a saucepan and saute the carrots and celery until softened. Add the onion, garlic, eggplant and zucchini and saute until softened. Add the tomatoes, breaking them up with a wooden spoon. Bring to a boil and simmer for 5 mins. Add the chili sauce and a dash of Tabasco to taste and season with salt and black pepper.
Meanwhile, cook the pasta in boiling salted water according to package instructions. Drain and toss with the sauce. Serve sprinkled with the basil and Parmesan.