Serves:

2

Description:

A high energy meal that’s ideal for active people, especially kids.

Ingredients:

• 1/2 cup broccoli, cut into small pieces
• 1 small eggplant, thin and long
• About 150g spaghetti
• 2 tbsp olive oil
• 1/4 brown onion, chopped
• 1/2 red capsicum, finely sliced
• 1 small zucchini, finely sliced
• Freshly ground black pepper
• 1 tomato, diced
• A 400 g can beans, e.g. cannelloni or butter beans
• 1/2 clove garlic
• 4 basil leaves, finely sliced
• 2 tbsp Parmesan cheese

Method:

1. Wash broccoli and steam until just cooked.
2. Cut eggplant in half lengthwise and slice finely.
3. Cook spaghetti in a large volume of salted boiling water, according to packet instructions. Drain spaghetti when cooked.
4. While the spaghetti is cooking, heat the oil in a non-stick wok and stir-fry onion and capsicum for 3 minutes. Add zucchini and eggplant and stir-fry until soft. Season with salt and pepper. Add tomato, broccoli and drained beans and reheat for 1 minute.
5. Gently mix drained pasta with the garlic, basil and vegetables and serve sprinkled with a little grated Parmesan cheese.

Recipe by: Gabriel Gate`

Website: www.gabrielgate.com