Ingredients for 4 servings:
- 500g IGP Gragnano Genovesine Mezzanelli Lisce
- 1 red pepper
- 1 yellow pepper
- 1 long eggplant
- 1 round eggplant
- 2 zucchini
- 200g cherry tomatoes
- 1 carrot
- 1 red onion
- 4 tbs evoo
- Fresh basil to taste
- Turmeric to taste
- Salt and chili pepper to taste
Directions:
Cut the vegetables into brunoise. In a pan with oil, sauté the onion and chili pepper.
Pour the peppers and carrots into the pan and let them cook for a few minutes, then add the zucchini and eggplant, salt and a pinch of turmeric. Stir everything together and cover with a lid
When the vegetables have softened, remove the lid and add the tomato and basil
Meanwhile, cook the pasta in plenty of salted water, drain when al dente and toss in the pan with the sauce. Garnish with fresh basil and serve.
