Clean and cut the zucchini into cubes and mushrooms into slices. Cut the eggplant into thin slices, salt lightly and let them sit allowing the water to drain. Finely chop the garlic and parsley.
Pour the oil into the dish and add the garlic and parsley, mushrooms, zucchini and eggplant and sauté until the vegetables become soft. Then add the sliced tomatoes, sugar, spices, salt, pepper and oregano and continue to sauté on low heat. In the meantime cook the Fidelinka Grkljančić pasta, drain and pour the prepared sauce on top.

Ingredients:

500 g Fidelinka Grkljančić Lenten Pasta

150 g fresh mushrooms

100 g eggplant, 200 g zucchini

100 g tomatoes, 2 cloves of garlic, 0.5 dl oil

salt, pepper, parsley leaves, oregano, a little sugar