Oven-Roasted Vegetable Beef Spaghetti

100g spaghetti 1 small eggplant 1 medium onion 2 medium tomatoes 1 red paprika (red bell pepper) 1 clove garlic 150g ground beef or beef strips 1 tbsp olive oil Salt to taste Black pepper to taste 1/2 tsp smoked paprika 1/4 tsp dried oregano 1/4 tsp chili flakes (optional) Fresh basil or parsley (optional, for garnish)

A hearty spaghetti dish featuring a rich, smooth roasted vegetable sauce blended from oven-baked eggplant, onion, tomatoes, red paprika, and garlic, combined with savory pan-seared beef for a flavorful meal.

Steps

1. Preheat the oven to 200°C (400°F). 2. Cut the eggplant, onion, tomatoes, and red paprika into roughly equal chunks. Peel the garlic clove. 3. Place all vegetables and garlic on a baking tray, drizzle with olive oil, and season with salt and a pinch of black pepper. 4. Roast in the oven for 25-30 minutes until vegetables are soft and slightly caramelized. 5. Meanwhile, cook the spaghetti according to package instructions until al dente. Drain and set aside. 6. Once vegetables are roasted, transfer them to a blender. Add smoked paprika, dried oregano, and chili flakes if using. Blend until smooth; add a little water or olive oil if needed to adjust consistency. 7. In a pan over medium heat, cook the beef with a pinch of salt and pepper until browned and cooked through. Drain excess fat if necessary. 8. Pour the smooth roasted vegetable sauce into the pan with the beef and simmer together for 5 minutes to combine flavors. 9. Toss the cooked spaghetti with the meat and sauce mixture. 10. Serve hot, garnished with fresh basil or parsley if desired.