Close your eyes and this veggie pasta with olives, zucchini, eggplant, and capers lets you think you're on a vacation to Italy. Full of color and flavor!
1cupeggplant, cut into small cubes(about half a small eggplant)
1cupzucchini, cut into small cubes(about one medium zucchini)
1cupyellow bell pepper, cut into small cubes(about one small bell pepper)
1/2red onion, chooped
2cloves of garlic, chopped
1/2cupartichokes in oil, roughly chopped
1/2cupblack olives, cut into rings
2tablespoonscapers
1cupcherry tomatoes, cut into halves
1-2tablespoonsextra virgin olive oil
salt, to taste
black pepper, to taste
about 1cupfresh basil leaves, roughly chopped
Instructions
Cook the pasta according to the instructions on the package. Drain and set aside.
In a large pan, heat some oil and sauté the red onion and the garlic for about 2 minutes. Then add the zucchini, the yellow bell pepper, and the eggplant and cook for another 3 minutes.
Add the cooked pasta and the rest of the ingredients. Stir in the olive oil, season with salt and pepper, and sprinkle with fresh basil.