Pasta with Vegetable Sauce

Ingredients

• 1 small eggplant (about 150 g)
• 2 young zucchini (about 250 g)
• 400 g Tomatoes
• 2 Garlic cloves
• 1 dried red peppercorn
• 2 sprigs thyme (or rosemary)
• 4 tbsp olive oil
• 1 tbsp capers
• 10 black olives
• 400 g penne
• Salt
• Pepper (freshly ground)
• 0.5 bunch Basil

Instructions

1. 1.

   Wash and trim the eggplant and zucchini, then dice them into small cubes. Dice the tomatoes very finely.

2. 2.

   Peel and finely chop the garlic. Crush the peppercorn in a mortar. Wash the thyme and remove the leaves from the stems.

3. 3.

   Heat the oil in a pot and briefly sauté the eggplant, zucchini, garlic, thyme, and peppercorn. Add the tomatoes, season with salt and pepper, cover, and simmer over medium heat for about 10 minutes; finally stir in the capers and olives.

4. 4.

   Cook the pasta in plenty of boiling salted water until al dente.

5. 5.

   Wash, dry, and strip the basil leaves into ribbons. Drain the pasta, mix it with the vegetable ragout, and serve sprinkled with basil.