FARFALLE ALL’ORTOLANA

Ingredients

Preparation

1.  In a large frying pan, heat olive oil on medium-heat.
2. Add the eggplant and zucchini and cook for 10 minutes until golden brown, stirring often.  Season with salt and pepper to taste.
3. Add the red bell pepper and cook for 3-4 minutes.
4.  Add the garlic, olives, capers and cherry tomatoes and cook for an additional 5-6 minutes.  Season with salt and pepper to taste.
5.  In the meantime, bring a large pot of water to a boil for the pasta.  Salt the water and cook the pasta according to the instructions on the package.  
6. Add the drained pasta to the frying pan, mixing well, and cook for an additional 2 minutes. 
7. Add the torn basil leaves, toss and remove from the heat.
8.  Serve the pasta on a large platter with a sprinkle of parmesan.