Ingredients: serves 4
14 oz/40 dkg any kind of Italian pasta, for example, farfalle, salt, 1 each red, yellow, and green bell
pepper, 1 young eggplant (about 10 1/2 oz/30dkg), 5-6 T olive oil, 4 cloves garlic (1 level tablespoon garlic cream), 1/8 teaspoon ground black pepper, 2-3 small sprigs fresh thyme, 2-3 tablespoon drained capers

Cook the pasta in the usual manner in lightly salted water at a rolling boil, strain, rinse in cold water, and drain. Meanwhile, remove the core and seeds from the peppers, cut off both ends of the eggplant, and
cut up all the vegetables into small pieces (see the illustration). Toss them all on the sizzling oil along with the crushed garlic, and brown, stirring, 3 minutes. If using garlic cream only add it at the end. Salt it next, add the pepper, finely minced thyme, and drained capers. Toss with the pasta and it’s
ready to serve.

Preparation time: 25 minutes
Calories per serving: 522
Skill: Easy to prepare