Pasta with Vegetables

Ingredients

• 1 Aubergine
• 1 yellow zucchini
• 4 tomatoes
• 2 cloves garlic
• 4 tbsp olive oil
• 1 sprig thyme
• 100 ml White wine
• 2 tsp capers
• 400 g penne
• 100 g Ricotta
• salt (pepper)

Instructions

1. 1.

   Dice zucchini and eggplant, wash, trim ends, cut into fine cubes. Dice tomatoes finely. Peel garlic, finely chop.

2. 2.

   Heat olive oil, fry eggplant cubes, add zucchini, garlic and thyme, sauté briefly. Add tomatoes, pour in white wine, add capers, season with salt and pepper, cook everything for 15 minutes.

3. 3.

   Cook penne according to package instructions. Spread ricotta over the vegetables, let it warm slightly. Drain penne, arrange on plates, mix with vegetable-ricotta sauce.