The easiest eggplant and lemon zest spaghetti
Ingredients
- 2 tablespoons butter
- 2 garlic cloves, chopped
- 1 leek, sliced
- 1 cup mushrooms
- 1 eggplant, cut in to cubes
- juice and zest of one lemon
- 1 cup vege or chicken stock
- 1 tablespoon dijon mustard
- grated parmesan to serve
- 1 packet dried spaghetti
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