Farfalle with bell peppers and Egg Plant

     Farfalle with bell peppers and Eggplant
                 Farfalle al ragu d'estate

This dish is super easy, healthy and light. I substituted the Eggplant with Zuccini since my Husband doesn't like Eggplant. Feel free to use both if you like it.

This is what you need:

- 350 gr Farfalle Pasta

- 1 Eggplant and or 1/2 Zuccini

- 150 gr Mozzarella 

- 1/2 yellow Bell Pepper

- 1/2 red Bell Pepper

- one small bunch of Basil

- 1 Small bunch of Parsley

- 3 hard ripe Tomatoes

- 5 TBSP Olive Oil

- Oregano, Salt and Pepper


This is how you do it:

Cook the Pasta like Package says.

Cut the Eggplant in stripes and put them in a Colander with salt. The eggplant will start "sweating" and you can wipe off the water. It's the bitterness you remove this way.

Cut the Mozzarella in little cubes.

Cut all the vegetables into little stripes. Cut little crosses on top and bottom of the Tomatoes. Put them in a bowl and add boiling water over them. Let sit for around 30 sec.. Now get them out of the hot water and shock them with ice cold water. The skin will come off easy now. Once you peeled the
Tomatoes, cut them into halves and remove the seeds. Now cut them into stripes as well.

Add 3 Tbsp of the Olive oil and fry the Eggplant in it with a bit salt and pepper. Remove from the pan. If you don't use Eggplant, skip this step.

Now add the rest of the Olive Oil and the Bell Peppers and Zuccini (if you use it) and brown it for 3-4 minutes. Now add the Eggplant and the Tomatoes back into the pan. Season with Salt and Pepper and simmer on low heat for 5-6 minutes. Stir ocessionaly. At the end, add the Oregano, Parsley and Basil. 

Add the cooked Pasta straight into the Sauce and mix it well. Serve on a plate and add the Mozzarella cheese at the very end. (if you don't want a hot mess like on my picture because I added it into the cooking sauce lol)

Guten Appetit