Conchiglie Alle Verdura (shells With Vegetables)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 medium eggplants, diced
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 5 ripe tomatoes, peeled and seeded
• salt, to taste
• black pepper, to taste
• 5 ounces green beans
• 1 green bell pepper, seeded and cut into small pieces
• 1 yellow bell pepper, seeded and cut into small pieces
• 2 teaspoons oregano
• 1 lb conchiglie (seashell pasta)
• 1 1/2 ounces parmesan cheese, freshly grated

Recipe

• 1 cover the diced eggplant with salt and leave for 1 hour to purge its bitter liquid.
• 2 heat half of the oil and gently cook onion, garlic, tomatoes and rinsed and dried eggplant. season to taste.
• 3 cook the green beans in boiling water until they are not quite tender.
• 4 heat the remaining oil and cook the bell peppers with the oregano and a little salt. when soft, add to sauce.
• 5 mix the drained green beans with the vegetables in the sauce and cook for 5 more minutes.
• 6 cook the pasta in boiling salted water until al dente, drain and stir in the sauce. serve at once with grated parmesan on top of each serving.