Pappardelle with Bell Peppers

Ingredients

• Bell pepper (1 red, green, and yellow each)
• 1 Zucchini
• 1 small eggplant
• 150 g tomatoes
• 2 onions
• 2 Garlic cloves
• 6 tbsp Olive oil
• Rosemary leaf (1 tsp chopped each)
• Thyme leaves (1 tsp chopped each)
• Salt
• pepper (ground)
• 400 g pappardelle

Instructions

1. 1.

   Wash, trim, halve, seed, and remove the white membranes from the bell peppers; cut into pieces. Wash zucchini and eggplant, trim ends, and dice small. Dice tomatoes. Peel onions and garlic and finely cube them.

2. 2.

   Heat olive oil, add bell peppers and sauté for about 3 minutes. Add zucchini, eggplant, onions, and garlic, cook another 2 minutes. Rinse herbs. Add chopped herbs and tomatoes to the vegetables and cook for another 2 minutes; season with salt and pepper.