vegetarian pumpkin noodles

I am still in Asiamodus.  This time I made vegetarian pumpkin noodles with eggplant, butternut squash and paprika peppers and a soja-tomato sauce. A combination I hadn’t made yet, but it was good enough to make it already a 2nd time some days later 🙂

Ingredients:

• half a butternut squash
• a half eggplant
• a paprika
• a can of mashed tomatoes (400 grams)
• 100 ml of soy sauce
• 1 onion
• 3 cloves garlic
• a handful of fresh coriander
• a handful of basil
• a sprig of fresh rosemary
• a chilli
• salt, pepper, paprika, ginger powder to taste
• a little mustard
• olive oil
• noodles
• a cup of water

Method:

• Cut the butternut squash and eggplant into cubes.
• Cut the paprika pepper into strips.
• Cut the onion, garlic and chilli finely.
• Remove the rosemary leaves from the stem and chop finely.
• Cut basil and coriander.
• Heat the olive oil with a bit of mustard in a wok.
• Add the onion, garlic and chili pepper to it.
• After a few minutes, add the pumpkin, eggplant and paprikapepper to it.
• Add the mashed canned tomatoes and soy sauce. If necessary, some water.
• Let everything boil for ten minutes and then add the rosemary, coriander and basil to it.
• Let it cook for another 10 minutes, until the vegetables are tender and the flavors are well blended. Meanwhile, make the noodles ready as indicated on the packaging.

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