 | 1 onion thinly sliced |
| 1 eggplant, diced |
| 4 tomatoes, cut into wedges and seeded |
| 1 garlic clove, crushed |
| 125 ml olive oil |
| salt |
| 1 green or yellow bell pepper diced |
| 1 tsp. dried oregano |
| 90 gr. green beans, boiled until al
dente |
| 300 gr. medium pasta shells |
| 30 gr. freshly grated Parmesan cheese |
| freshly ground pepper |
|
| In a large skillet, combine the onion,
eggplant, tomatoes and garlic in half the oil, adding salt if required. cook until
softened |
| sauté the bell pepper and oregano in
he remaining oil until soft. Add the bell pepper mixture and the green beans to the tomato
mixture and cook for 5 minutes |
| meanwhile cook the pasta in plenty of
boiling salted water until al dente, drain. Transfer the pasta to a tureen. Add the
vegetable sauce and the cheese, mix well. serve with a grinding of black pepper. |
|
