Pasta with Mediterranean Vegetable Ragout

Ingredients

• 500 g farfalle
• 1 small zucchini
• 1 small eggplant
• Salt
• 1 can of whole peeled tomatoes
• 1 small can of mushrooms
• 1 small jar of marinated artichoke hearts (in brine)
• 3 tbsp olive oil
• 1 Garlic clove
• Pepper
• oregano
• 2 tbsp ketchup
• 4 tbsp chopped parsley
• 8 black olives

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Wash and dice the zucchini and eggplant; salt the eggplant. Drain the mushrooms, cut the tomatoes into cubes. Peel and crush the garlic clove. Rinse the eggplant under running water and let it drain. Heat olive oil in a large pot, sauté the garlic, add the eggplant and zucchini, cook briefly, then add the remaining vegetables, season with pepper and oregano, and simmer for about 10 minutes. Season with ketchup. Drain the pasta, plate it, pour the sauce over, sprinkle with parsley, and garnish with olives.