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Pasta with eggplant, bell pepper and zucchini

Pasta with Eggplant, Bell Pepper, and Zucchini

A simple, delicious recipe for a classic Italian dish! I've tried many different pasta sauces, but I still think the vegetable one is the best — even though I've never considered myself a vegetarian. It's wonderfully fragrant, and it makes any dish several times tastier. Pasta with vegetables is a heavenly thing: completely easy to make, and it rewards your time at the stove with an incomparable flavor. This recipe won't stump even a total beginner. As long as you can chop vegetables and turn on the oven, the rest takes care of itself.

Daria ☼

Recipe author

Pasta with eggplant, bell pepper and zucchini

Composition / ingredients

Servings:

Pasta

400

Bell pepper (red)

Eggplant

Zucchini (large)

Onion (red)

Garlic

Olive oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 9 % 3 g

Carbohydrates 80 % 28 g

159 kcal

GI: 14 / 86 / 0

Cooking method

Cooking time: 35 min

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So, first wash the vegetables under running water and cut them up. It's best to cut the pepper into small pieces, the zucchini into rounds, and the eggplant into batons. Then preheat the oven — it should be quite hot, around 400°F (200°C). Meanwhile, put all the chopped vegetables in a baking dish, drizzle with olive oil, and season. Toss everything, slide the dish into the oven, and while the sauce roasts (about half an hour), cook the pasta. Then combine the two and serve. Spectacularly delicious!