1Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta cooks, dice the eggplant, zucchini, and red bell peppers into bite-sized pieces. Chop the onion and mince the garlic.
- 3
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the onion and cook for 2-3 minutes until softened.
- 4
Add the garlic and cook for another 1 minute until fragrant.
- 5
Add the diced eggplant, zucchini, and red bell peppers to the pan. Sprinkle with salt, ground coriander, and ground cumin. Stir well to coat the vegetables with the spices.
- 6
Cook the vegetables for 10-12 minutes, stirring occasionally, until they are tender and lightly browned.
- 7
Stir in the harissa paste and cook for another 2 minutes, allowing the flavors to meld.
- 8
Add the cooked spaghetti to the pan with the vegetables. Toss everything together until the pasta is well coated with the sauce and vegetables are evenly distributed.
