Pasta Con Verdure Grigliate

Ingredients

• 1 eggplant, sliced
• 1 zucchini, sliced
• coarse sea salt
• olive oil
• 2-4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 tomatoes, sliced
• salt and pepper to taste
• fresh flat leaf parsley, finely chopped
• freshly grated Pecorino Romano cheese
• penne or penne rigate pasta

Directions

1. Slice the eggplant and the zucchini and sprinkle coarse sea salt on them. Set the slices aside for 30-60 minutes. Shake the sea salt off and slice the pieces into smaller cubes.
2. Heat olive oil in a pan and saute the minced garlic and the bell peppers together with the tomatoes for a few minutes until the vegetables soften. Add the eggplant and the zucchini and continue frying for a few minutes. Season with salt and pepper.
3. Meanwhile, cook the pasta al dente in a pot filled with salted boiling water. Drain and mix with the vegetables. Garnish each plate with Pecorino Romano and fresh flat leaf parsley.