Garden macaroni
Instructions
Peel vegetables and cut into small dice Zucchini and eggplant, fry them in a pan with plenty of oil then drain on absorbent paper towels and salt them.
Cut into cubes the pepper and transfer it into a bowl with Zucchini and eggplant.
Add tomatoes, a pinch of oregano and salt and 2 tablespoons vinegar.
Stir and let stand.
Boil the pasta "al dente", drain either into the bowl of sauce.
Stir gently and serve piping hot.
Ingredients and dosing for 4 persons
- 400 g of pasta macaroni type
- 200 g of tomato fillets
- 2 zucchini
- 1 eggplant
- 1 pickled pepper
- 1 pinch of oregano
- Abundant of olive oil
- 2 tablespoons of wine vinegar
- 1 pinch of salt