This is a meal in one dish. You can serve a green salad and bread on the side if you insist.
Pasta with summer
vegetables
For two to three people, you will need:210 grams pasta
1 medium onion
1 large green pepper
1 large eggplant
2 medium zucchini
2 cloves garlic
1 can tomatoes
1 tablespoon olive oil
grated parmesan cheese (optional)
Peel and slice the onion. Slice the green pepper.You can use a yellow pepper instead, it will also form a nice colour contrast. Cube the eggplant into small cubes that will cook quickly. Slice the zucchini into thin slicesi. Crush the garlic. Open the can of tomatoes but don't drain.
Cook the pasta in boiling water according to the directions on the packet. Most pasta cooks for 9 to 11 minutes. Use pasta with a pretty shape, like bows or spirals, if you have them.
While it cooks, heat the olive oil in a good large non-stick pan or even a wok, and add the onion and garlic. Cook until the onion is soft, but not coloured, about three to five minutes. Add the eggplant and cook for another five minutes or so. Add the zucchini, green pepper and undrained canned tomatoes, and cook until the pasta is ready.
Leave the pan on the heat while you drain the pasta, then toss the pasta into the vegetable sauce. Serve immediately. You can pass some grated parmesan around separately if you like.
