Summer pasta with zucchini, onion and aubergine

Ingredients for 4-6

500gr strozzapreti

300gr cherry tomatoes

1 red onion

1 chilli

olive oil

1-2dl vegetable stock

A splash of white wine

2tbsp capers

1 zucchini

1 aubergine

Big bunch of basil

Parmesan

pasta water

salt

pepper

Process

Fill a large sauce pan with water and bring to boil.

Slice the aubergine into thin slices, grill until soft then slice into small pieces.

Prepare the vegetable stock according to the instructions on the package.

Slice the onion into thin slices, tomato into halves. Cut the zucchini into half lengthwise, remove the soft middle part then slice into thin half-moon shape slices. Finely chop the chilli.

In a large pan, on medium high heat, heat up some olive oil then add the capers, onion, chilli and zucchini. Stir around, then add a splash of white wine. Let it evaporate.

Add the tomatoes and basil. Stir around, then add some vegetable stock enough to cover the bottom of the pan. Season with salt and pepper. Let it cook for a couple of minutes or until the vegetables get softer.

When the vegetables are soft but still have a bite to them, add the cooked pasta, some pasta water and more stock if needed.

Serve right away with a drizzle of olive oil, grating of Parmesan and some basil leaves. 

Enjoy!

M