by Linh Nguyen

INGREDIENTS (for two people)

  • 1 small eggplant
  • 1 zucchini
  • ½ red pepper
  • ½ yellow pepper
  • 1 onion
  • 2 cloves of garlic
  • 1 serving of peeled tomatoes; 400g
  • 2 tbsp olive oil
  • salt | pepper
  • 200 g short pasta (penne or fusilli)
  • 400 ml vegetable broth
  • 50 g black olives (optional)
  • basil (optional)
  • parmesan or mozzarella (optional)


Wash and clean the eggplant and the zucchini. Wash the peppers, remove the partitions and seeds and cut all of it into 1 cm² cubes.

Peel and finely dice the onions and garlic cloves.

Heat the olive oil in a wide pot. Add the onions, garlic, aubergine, zucchini and peppers and sauté lightly over medium heat about 3 minutes while stirring. Season the vegetables with salt and pepper. Add the tomatoes and pasta. Pour the broth over everything and bring to the boil, covered, over high heat. Then cook the pasta uncovered over a medium to high heat for about 15 minutes, stirring occasionally. If it boils down too much, add a little more water.

Drain the olives and mix in. Rinse the basil, shake dry, pluck the leaves and chop coarsely.

Arrange the pasta in deep plates and sprinkle with cheese and basil.

Translated by Joeline O’Reilly

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