Summary

Ingredients

• 1 red pepper (s)
• 1 yellow pepper (s)
• 1 green pepper (s)
• 1 small eggplant (s)
• 1 zucchini
• 1 large onion (s)
• 3 cloves garlic
• 3 large tomato (s)
• 650 g pasta (spahetti)
• 100 g parmesan, fresh or pecorino
• 4 tablespoon olive oil
• salt and pepper
• Basil, fresh
• chili

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Instructions

1. First cut all the vegetables into small pieces. Dice the onion, garlic, aubergine, peeled tomatoes and zucchini. Cut the peppers into fine strips. In a heavy saucepan a good 4 tablespoon. Heat olive oil until very hot. First sweat the eggplant. Then add the peppers and zucchini. Fry the vegetables for a good 5 minutes. Then remove the vegetables and sweat the onion with the garlic until translucent. Then add the vegetables again and add the diced tomatoes. Simmer everything for 20-25 minutes over medium heat until the sauce has a thick consistency. Season to taste with salt, pepper, chilli and fresh basil leaves and pour over the spaghetti. Mix in well and sprinkle with plenty of parmesan before serving.
2. It goes well with Italian red wine and ciabatta bread.