pasta alla ciambotta napoletan pasta with vegetebles

# Onions, raw, 1 large (remove)
* Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 (remove)
* Zucchini, baby, 6 large (remove)
* *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)
* Red Ripe Tomatoes, 1 cup cherry tomatoes (remove)
* Oregano, ground, 1 tbsp (remove)
* Olive Oil, 3 tbsp (remove)
* Pepper, black, 1 tbsp (remove)
* Salt, 1 dash (remove)
* Basil, 5 leaves (remove)

cut eggplant and zucchini in cubes, chopped onion, cut cherry tomato in half. put olive oil into a pot and add onion put heat on and add eggplant, zucchini and tomato. let cook for about 10 minutes at medium heat add oregano salt and pepper let cook until the vegetables became soft. cut rosted pepper in cubes and add in a sauce. bring the salted water boil and cook your favourite pasta read the cooking time on the packaging. remove the pasta from the water and add to sauce mix it well and serve adding fresh basil finely chopped on top. it's really tasty and fresh ideal for summer!!
enjoy it