Spaghetti Aubergines And Tomatoes

Preparation:

Preparation: In addition to the preparation and cooking time, it is necessary to take into account the 1 hour and 30 minutes required for the marinade. Grate the lemon zest and the Parmesan, chop the basil and parsley. Heat the oven to 160 degrees. Cut the walnut kernels in half and toast them for fifteen minutes in the oven. Also cut the peppers in half, remove the stem, the seeds and the white filaments. Peel the aubergines and cut them into slices about 6 mm thick. Combine the aubergines and peppers in a large bowl. In a cup, pour two tablespoons of oil and the basil. In another cup, mix all the ingredients needed for the marinade and pour them over the vegetables. Leave to marinate for an hour at room temperature. After the time for the marinade, drain the vegetables and cook them on the grill until they are golden brown and crispy. During cooking, brush them with a little of the marinade liquid. Then cut the peppers and aubergines into small pieces and put them in the fridge. Set the marinade liquid aside. Bring plenty of salted water to the boil and boil the spaghetti al dente. Drain them. In the spaghetti cooking pot, pour two tablespoons of oil and let it heat up. Then brown the grilled vegetables cut into small pieces. Sprinkle with the marinade, add the pasta, walnut kernels and grated Parmesan. Mix well and serve immediately. Recommended wine: Ostuni Ottavianello.