How to make it

  • Immerse the tomatoes for 30 seconds in boiling water so you will be able to peel them quickly.
  • Cut them in small pieces and rob of the seeds.
  • Peel and dice celery, onion and carrot and pour them in a pan with two tablespoons of olive oil, brown adding a little water.
  • Chop the eggplant and zucchini and add to the pan, finish with tomatoes, salt and pepper.
  • Cook for ten minutes over a high heat. Meanwhile, bring the water to the boil and put the pasta.
  • Once cooked, you can drain it and add into the sauce.
  • To your liking this sauce can be made by adding any seasonal vegetables …
  • Buon Appetito!!!

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