Pasta with zucchini and eggplant
Instructions
Check the eggplant, wash it, cut it into strips, immersing in boiling salted water for 8-10 minutes, drain and dry them well.
Select the courgettes, wash them and cut them into strips.
To blanch tomatoes in boiling water, remove the skins, seeds and chop coarsely.
Peel the onion and garlic, and wash them; chop the onion and crush garlic; wash the Basil, dry it gently with a towel and crumble it.
In a pan with oil to Brown the chopped onions and garlic without letting them Brown; remove the garlic, add the strips of Zucchini and Eggplant and fry them lively focus making them Brown lightly on all sides.
Combine chopped tomatoes, a pinch of salt and pepper and continue cooking for 5-6 minutes on moderate fire; Finally, add the chopped Basil.
In a pot of boiling water, add salt and cook pasta; drain it al dente, season it with the Eggplant and zucchini and prepared with grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 350 g of type pasta pasta
- 1 eggplant
- 300 g of zucchini
- 1 onion
- 1 clove of garlic
- 400 g of firm ripe tomatoes
- 1 sprig of basil
- 4 tablespoons of olive oil extra virgin
- 2 tablespoons of grated parmesan cheese
- Salt
- 1 pinch of pepper