500gr Gluten free spaghetti (my favourite pasta is spaghetti)
50 gr Gevoo
4 eggplants (peel the skin & chop in small cubes)
4 Florina’s red peppers (chopped in small dice)
2 tomatoes fresh and chopped in dice
50 gr Tradifresh Lygistis red roasted pepper spread: the spicy edition
👉If course you need a pan
👉Put the eggplants in the pan in slow heat until the juices get evaporated and let them rest.
👉In the same pan put the chopped peppers and let them bring out their juices for a few minutes
👉Add the eggplants back in the pan with the peppers and add now the Gevoo
👉After put the tomatoes in the pan and mix up the vegetables
👉Add the Tradifresh Lygistis red roasted pepper spread spicy and let in slow heat for 10minutes until the vegetables are medium raw and crunchy
👉In another pan prepare the spaghetti
Serve in a nice plate or bowl to you and your family and friends!