Quick and easy pasta dish for any time of the year that allows for tons of variations. Just start and use the veggies you like and have at hand.

Preparation time 25-30 minutes

What you need:

1 tablespoon oil

1 large onion, chopped

3 garlic cloves, minced

6-7 mushrooms, sliced

1 medium zucchini or yellow squash, cut in half and sliced (not too thinly)

1 red, green or yellow pepper, cut into small pieces

1 small eggplant, cut into small squares

1 can (14 oz/400g) tomato puree or sauce

1 tablespoon dried oregano

½ teaspoon red pepper flakes (more if you like it spicier)

1 teaspoon salt

2 teaspoons paprika powder

2 handfuls of spinach, or other greens of your choice

1 small bunch of parsley, mint, cilantro or any other herb, chopped

8 oz/250g pasta of your choice

Parmesan to sprinkle (optional)

How to do it:

Cook pasta according to package directions. Mix with a bit of olive oil and set aside.

While pasta is cooking, heat oil on medium high and add onions, cook for about 4 minutes until translucent

Add garlic and cook for another minute or so

Add eggplant, ½ teaspoon salt and 1 teaspoon paprika powder and cook for 4 minutes until eggplant softens, add a bit of water it is sticks to the bottom

Add pepper, zucchini/squash and mushroom and cook for another 4 minutes until everything is soft, but not mushy

Add tomato sauce and mix carefully

Stir in spinach and let wilt. Taste for seasoning

Pour sauce over pasta in the pasta pot and stir carefully

Serve on plates and sprinkle with herbs and parmesan

Enjoy!

Note: You can easily double the amounts and keep leftovers in the fridge for 5-6 days