Pasta with eggplant, bell pepper and zucchini

A simple and delicious recipe for a traditional Italian dish! I've tried many different sauces for pasta, but I still think vegetable is the best, although I've never considered myself a vegetarian. It is very fragrant, with it the food becomes several times tastier at once. Pasta with vegetables is a heavenly dish, completely simple to prepare and rewarding you for the time spent at the stove with its incomparable taste. A culinary recipe will not put even a completely inexperienced cook in front of difficulties. The main thing is that you know how to cut vegetables and turn on the oven, the rest will form by itself.

Daria ☼

Recipe author

Pasta with eggplant, bell pepper and zucchini

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Composition / ingredients

Servings:

Pasta

400

Bell pepper (red)

Eggplant

Zucchini (zucchini large)

Onion (red)

Garlic

Olive oil

Salt

to taste

Spices are dry

to taste

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

Step-by-step cooking

Cooking time: 35 min

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So, first of all, wash the vegetables under running water and chop them. It is better to cut the pepper into small pieces, zucchini into circles, and eggplant in the form of bars.
Then preheat the oven. It should be quite hot there, 200 degrees, while you put all the chopped vegetables in a mold, pour olive oil and season. Well, mix everything, put the mold in the oven, and while the sauce is cooking (it will take him about half an hour), cook the pasta. Then we mix one with the other and serve it on the table. Incredibly delicious!