Ingredients
- 1 large eggplant (or 2-3 baby eggplant)
- 8 sundried tomatoes
- 3 large peppers (bell peppers, hot peppers, or mixed)
- 1 large onion
- 6 cloves garlic
- 12 green olives, coarsely chopped
- olive oil or cooking spray
- 3 teaspoon chopped fresh herbs (oregano, thyme, basil, and rosemary to taste)
- 2-3 quarts cooked pasta (medium-sized blocky shapes)
- salt
Directions
Peel the eggplant. Put the sundried tomatoes to soak in hot
water. Slice the eggplant, peppers, and onion into small
chunky pieces. Slice the tomatoes and garlic cloves finely.
Coat a baking tray with cooking spray or olive oil. Put all
the vegetable pieces on the tray and mix them around. Coat
them on top with more oil or cooking spray. Place under the
broiler, stirring occasionally as they develop brown spots.
Remove when they are soft and most are lightly browned.
Sprinkle with salt and combine with the pasta, herbs, and
green olives, using a bit more olive oil if desired.
Serves: 4
Preparation time: 30 minutes