Country-Style Pasta

Method

1. Slice the pepper into strips.
2. Fry the peppers in very hot oil until golden. Drain and set aside.
3. Slice the zucchini (if large, halve then slice; if small, into rounds). Add to the same oil and fry together with the peppers. Drain.
4. Slice the eggplant and fry in the same oil until golden. Drain.
5. In a separate pan, heat oil with a garlic clove. Add halved cherry tomatoes and fry until they release their juices and form a thick sauce. Add basil leaves.
6. Add all the fried vegetables (peppers, zucchini, eggplant) to the tomato sauce. Season with salt. Keep on low heat.
7. Cook the pasta in salted boiling water until al dente. Remove the garlic from the sauce.
8. Drain the pasta and add it to the sauce. Optionally, sprinkle with parmesan cheese. Toss and serve.