Pasta with Bell Pepper Vegetables

Ingredients

• 1 Aubergine
• Salad
• 3 colorful bell peppers (red, yellow, orange)
• 1 large onion
• 2 large ripe tomatoes
• 50 g Pine nuts
• 400 g spiral pasta
• 3 tbsp olive oil
• 150 ml Vegetable broth
• 1 pinch sugar
• pepper (ground)
• chili powder
• 3 tbsp finely chopped parsley

Instructions

1. 1.

   Wash, clean, dice and salt the aubergine.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes, and cut into bite-sized pieces. Peel and finely dice the onion. Blanch the tomatoes, peel, halve, seed, and chop into small pieces.

3. 3.

   Roast the pine nuts without fat in a pan over medium heat. Cook the pasta in a pot of boiling salted water until al dente. Pat the aubergines dry with a kitchen towel. Heat the oil in a large pan, sauté the onion until translucent, then add the aubergines and fry for about 2 minutes. Add the bell peppers and tomatoes, stir briefly, pour in the broth, and let simmer gently for about 4 minutes. Season with salt, sugar, pepper, and chili. Drain the pasta, set aside, and toss it with the vegetables. Mix in pine nuts and parsley and serve. Fresh baguette pairs well.

4. 4.