1 small zucchini
2 garlic cloves
3 tbsp olive oil
1/3 batch of parsley, basil
salt – to taste
Wash and dice zucchini and eggplant. Peel carrot and dice it too. Finely chop the garlic.
Wash squid thoroughly, clean it and put in boiling salted water for 1 minute. Then cool the squid and cut into strips.
Warm up the olive oil in a frying pan, fry the eggplant, zucchini and carrots. Then add garlic and basil. Salt and add a little water, stew with the lid on low heat for 10 minutes.
Then add strips of squid and pour with 15% cream. Mix it, salt, if necessary, stew another 5 minutes.
Separately boil spaghetti and mix with vegetables and squid.