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Pasta with boiled vegetables
4 servings
Ingredients
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
6 eggplants, soft (small) cut in long slices
2-3 tablespoons of olive oil
8 small tomatoes, cut in halves
8 slices of raw or cooked ham
1 onion, thinly sliced
2 crushed cloves of garlic
1 tablespoon of fresh basil, minced
freshly ground black pepper
500 grams of spinach noodles
Preparation
Boil the three bell peppers evenly. Put in a plastic bag and set on the side for ˝ an hour. Spread oil on the eggplant and fry in a frying pan at medium heat. Peal the peppers, take out the seeds and cut in four. Boil the tomatoes (whole if you prefer, then peel them and cut) until soft. Spread oil on the ham and fry until its golden on both sides. Put on the side. Heat up the remaining oil in a frying pan and sauté the garlic and onion until they golden slightly. Add the red, yellow and green peppers, the eggplant, tomatoes & basil. Season with pepper and cook at low heat for 4-5 minutes, stirring occasionally. Cook the pasta ‘al dente’ in abundant water with salt. Drain and place in a large plate. Put the vegetables on top of the pasta and add the ham. Serve right away.
Note
Offer this tasty dish for friends that show up unexpectedly. If you want a complete meal, start with a salad accompanied with croissants and finish up with some fruit. If you can’t get a hold of small tomatoes, use normal ones, although the small ones are a lot more meaty.
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