Spaghetti with Meatballs, Onion, Red Bell Pepper, Eggplant, Carrot, and Tomato Sauce Recipe:

Ingredients:

-500g spaghetti

-600g ground minced meat

-450g canned tomatoes

-1 red bell pepper, thinly sliced

-1 medium-sized eggplant, diced

-1 medium-sized onion, finely chopped

-2 medium-sized carrots, julienned

-4 garlic cloves, minced

-1/2 tsp chili flakes

-1/2 tsp smoked paprika

-1/2 tsp dried oregano

-1/2 tsp dried thyme

-1/2 tsp salt

-1/4 tsp black pepper

-1/2 cup bread crumbs

-1/2 cup milk

-1/2 cup grated Parmesan cheese

-2 eggs, beaten

-3 tbsp olive oil

Instructions:

1. In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add the onion and garlic, and sauté for 2-3 minutes until translucent.

2. Add the bell pepper, eggplant, and carrot. Stir well and sauté for 5-7 minutes until the vegetables start to soften.

3. Add the canned tomatoes, chili flakes, smoked paprika, dried oregano, dried thyme, salt, and black pepper. Stir well and let the sauce simmer on medium heat for 15-20 minutes or until the vegetables are soft and the sauce is thick.

4. Meanwhile, prepare the meatballs. In a large bowl, mix together the ground meat, bread crumbs, milk, grated Parmesan cheese, 2 beaten eggs, salt, and black pepper.

5. Shape the mixture into small balls and set aside.

6. Preheat the oven to 200°C.

7. Heat a large frying pan, add 1 tbsp oil, and brown the meatballs for 2-3 minutes on each side until they are golden brown.

8. Transfer the meatballs to an ovenproof dish and bake in the oven for 12-15 minutes until they are cooked through.

9. Meanwhile, cook the spaghetti according to package instructions.

10. Drain the spaghetti and add it to the saucepan with the tomato sauce and vegetables. Stir well and let the spaghetti absorb the sauce.

11. Serve the spaghetti with meatballs on top and sprinkle with additional grated Parmesan cheese, if desired.

Difficulty Level: Hard.