1 onion, thinly sliced
1 eggplant, diced
4 tomatoes, cut into wedges and seeded
1 garlic clove, crushed
1/2 cup olive oil
1 green or yellow bell pepper, diced
1 teaspoon dried oregano
3 oz green beans, boiled until al dente
9 1/2 oz medium pasta shells
1/4 cup freshly grated parmesan cheese
In a large skillet combine the onion, eggplant, tomatoes and garlic in half the oil, adding salt if required. Cook until softened.
Saute the bell peppers and oregano in the remaining oil until soft. Add the bell pepper mixture and the green beans to the tomato mixture and cook for 5 minutes.
Meanwhile, cook the pasta in plenty of boiling salted water until al dente; drain. Transfer the pasta to a tureen. Add the vegetable sauce and the cheese; mix well. Serve with a grinding of black pepper.
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 4 Servings