First, I sauteed eggplant in a pan with a little olive oil. Matt hates undercooked eggplant, so I made sure to do that one first. That eggplant was actually frozen from before Christmas, so I actually had to squish the water it had retained out of it before going in the pan. Once that was cooked enough, I added it to my sauce. Then I sauteed garlic, onion, zucchini, and carrots until they were done and in the pan they went.
My sauce was comprised of sauce leftover from my chicken, sausage, and white bean casserole along with two half jars of different pre-made sauce, and a lot of extra garlic powder from me. After I added all of the vegetables, I cooked the sauce long enough for the meatballs to unfreeze, and it was ready to eat!
It turned out delicious! The only thing I would have changed was to cook the carrots longer. Also, it would have been even more delicious with homemade meatballs, but what can you do? I really liked all of the vegetables in it!
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| Kitchen Sink Spaghetti |
Kitchen Sink Spaghetti
Ingredients:
1 pound spaghetti
1 box frozen meatballs (if you have time, make your own!)
1 zucchini, chopped into 1/2 inch pieces*
1 onion, chopped into 1/4 inch pieces
4 cloves garlic, minced
1 medium eggplant, chopped into 1/2 ince pieces*
1/2 cup chopped carrots *
1 jar pasta sauce
Garlic powder
Italian Seasoning
Salt
Pepper
Directions:
Saute all vegetables in olive oil over medium heat. Sprinkle with garlic powder, Italian seasoning, salt and pepper to taste. Add to sauce. Add meatballs to sauce.
Meanwhile, cook pasta according to directions on the package.
Once the pasta is done and meatballs are cooked through, combine and enjoy!
*All vegetables are just suggestions, feel free to use whatever you have on hand and tell me what you used!
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