Pasta with meatballs in vegetable sauce

Ingredients for 4 servings:

The base of spaghetti or linguine is 300 grams

For the sauce
bulb medium 1 pc.
Aubergine medium 1 pc.
small zucchini 1 pc.
sweet pepper large 1 pc.
stalk of celery 1 pc.
Tomatoes in their own juice 400 grams
garlic 3 cloves
salt, pepper and sugar to taste

For meatballs meat cutters 600 grams
bulb medium 1 pc.
garlic 2 tsunks
eggs 1 pc.
Provence herbs 1 tsp
salt and pepper to taste

Cooking meatballs. We combine minced meat with chopped onion, egg, grated garlic, Provencal herbs, salt and pepper. Stir.

We make meatballs with a size of a small mandarin and put them on a baking sheet.

We send in an oven preheated to 200 degrees and bake for 15-20 minutes. Prepare the sauce. Eggplant, zucchini and pepper are cut with medium cubes. Finely chopped onion and garlic. Celery cut into slices across. In a saucepan on medium heat we warm 2 tablespoons. vegetable oil. We put onions and celery and stir, stirring, 3-4 minutes. Add the remaining vegetables and fry, stirring, another 5 minutes.

Add garlic and toasted tomatoes together with juice.

To mash about 10-12 minutes before the softness of vegetables. In the process, we season it with salt and sugar. At the very end, add the baked meatballs and put them off for a couple of minutes.

We make macaroni according to the instructions on the package. Serve paste with sauce.