Pasta Verdure

Ingredients for 2 servings:

• 20 g pine nuts
• 1 onion(s)
• 1 clove(s) garlic
• 1 small eggplant(s)
• 1 zucchini
• 1 red bell pepper(s)
• 200g rigatoni
• some salt
• some pepper
• some sugar
• 3 tbsp olive oil
• 2 stalks of basil
• 100 ml tomato(s), pureed

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil plenty of water for the pasta. Roast the pine nuts in a pan without fat until light brown, then remove. Peel the onion, halve it, and slice it into strips. Peel the garlic and thinly slice it. Clean the eggplant and zucchini, halve it lengthwise, and slice into 1/2 cm thick pieces. Quarter the bell pepper, deseed it, and cut it into 2 cm pieces. Season the pasta cooking water with salt and cook the rigatoni until al dente. Heat 1 tablespoon of olive oil in a large pan. Fry the eggplant over medium-high heat for 3 minutes. Add 2 tablespoons of olive oil, the onion, garlic, zucchini, and bell pepper, and fry over medium heat for 5 minutes. Season the vegetables with a little salt and pepper. Add the tomatoes and bring to a boil. Drain the pasta, reserving 100 ml of the pasta cooking water. Mix the pasta and pasta cooking water with the vegetable sauce and bring to a boil briefly. Season with a little salt, pepper, and a pinch of sugar. Serve sprinkled with toasted pine nuts and coarsely torn basil leaves.