Pasta Peperonata

Name: pasta Peperonata
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 tablespoons olive oil; 1 toe garlic finely chopped; 1 great onion shredded; 1 little eggplant in cubes; 1 great yellow bell pepper in strips; 1 great Red pepper in strips; 6 tasty tomatoes in four; 2 tablespoons balsamic vinegar; chili pepper mill; 500 g Spaghetti fresh; 150 g pecorino (cheese) freshly grated; 2 tablespoons fresh basil leaves, in strips

A tasty Italian recipe. The vegetarian main course contains the following ingredients: olive oil, garlic (finely chopped), onion (chopped), eggplant (diced), yellow pepper (in strips), red pepper (in strips), tasty tom tomatoes (in quarters), balsamic vinegar, chilli (mill), spaghetti (fresh), pecorino (cheese) (freshly grated), fresh basil (leaves and strips).

Ingredients

Directions

Heat the oil in a frying pan and fry the garlic and onion for 2 minutes on a low heat.
Spoon the eggplant, the peppers, the tomatoes, the vinegar and 2 tablespoons of water and fry the vegetables for 10 minutes, even on a low heat.
Add salt, (freshly ground) pepper and chili pepper to taste and throttle the vegetables without lid in a further 10 minutes until tender.
Cook the spaghetti al dente according to the instructions on the package.
Drain the pasta and spread the spaghetti over warm deep plates.
Divide the peperonata over the pasta and sprinkle the pecorino and the basil leaves over the dish..