If you like vegetables and pasta, you must try this dazzlingly simple and delicious recipe: pasta with bell peppers and eggplant. I’m sure you will love it.
RICETTA IN ITALIANO QUI
INGREDIENTS (for 2 people)
- 180 g of short pasta
- ½ red bell pepper
- ½ yellow bell pepper
- ½ eggplant
- 1 small onion
- 1 mozzarella cheese (125 g)
- extra virgin olive oil
Dice the mozzarella cheese and drain it in a colander until you use it.
Wash the eggplant and dice it.
Chop the onion finely.
In a large non-stick pan heat some table spoons of extra virgin olive oil; add the onion and saute until slightly softened and fragrant. Then add the diced vegetables and season with salt.
Meanwhile take a pot, fill it with water and put it on the stove, heat it until it boils. Put a lid on to make it boil faster. When the water boils, add a generous pinch of salt.
Then put the pasta in the water and cook as indicated on the package.
Strain the pasta out of the water and pour it in the pan. Stir to combine.
Serve your pasta with bell peppers and eggplant immediately.
Let me know if you liked it.