Ingredients:

• 4 tbsp. – Olive oil
• 12 flakes garlic, chopped
• 1.2 kg – Plum tomatoes, peeled, deseeded and diced
• 160 gms – zucchini, sliced
• 200 gms – eggplant, sliced
• 200 gms – bell peppers, oven-roasted and sliced
• 1 1/2 tbsp. – chopped Basil
• 400 gms – penne, cooked
• 100 gms – parmesan cheese, grated

Method:

1. In a pan, heat 2 tbsp. olive oil and saute half the garlic. Add diced tomatoes, simmer until sauce is thick and chunky.
2. Add zucchini, eggplant, bell peppers and cook till eggplant and zucchini are done. Stir in basil and set aside.
3. In another pan, heat 2 tbsp olive oil and saute remaining garlic. Add pasta and toss to coat in the oil. Add tomato sauce and vegetables and stir.
4. Finish with parmesan cheese.