This recipe not only tastes great but will make you feel great!
In a large saucepan add cherry tomatoes and mixed beans with sage, oregano, garlic cloves. Sautee with olive oil till tomatoes start breaking down add vegetable stock and simmer for 30 minutes.
To make spaghetti, set the julianne blade on the mandolin and finely slice zucchini and eggplant. Pan fry on high heat for 1 minute or until soft zucchini spaghetti with a splash of olive oil. Add egg shallots and capers at the end.
Serve with a scoop of the ragu.