Spaghetti with peppers, eggplant and mozzarella

Ingredients for 3 servings:

• 350g spaghetti
• 1 large bell pepper(s)
• 1 large eggplant(s)
• 2 cloves garlic
• 400 g tomatoes
• ½ chili pepper(s) OR:
• 1 tsp, leveled chili flakes
• 5 tbsp olive oil, good
• 150g mozzarella
• 4 tbsp fresh herbs (basil, parsley, celery leaves, oregano)
• Salt
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the spaghetti until al dente. In the meantime, wash the vegetables. Deseed the bell peppers and chili peppers. Cut the bell peppers and eggplant into small cubes or strips, and finely chop the chili peppers and garlic. Halve, quarter, or dice the tomatoes depending on their size (blanch and peel them first if desired). Dice the mozzarella and finely chop the herbs. Heat a large pan. Add 3 tablespoons of olive oil and sauté the bell peppers, eggplant, chili peppers, and garlic for about 5 minutes. Add half of the tomatoes and season generously with salt and pepper (not too sparingly), then sauté over low heat for a few more minutes. Finally, add the chopped herbs, the remaining tomatoes, the remaining oil, and the mozzarella cubes. Immediately mix the vegetables into the well-drained spaghetti and season to taste. For the ultimate in flavor, fresh vegetables and herbs are essential—preferably straight from the garden (if available) or from the market.