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1 pack any small-size pasta
1 medium eggplant
1 red onion
1 medium red sweet pepper
0.5 lb black olives cut in quarters
3 tbsp fresh basilica
Cook pasta as recommended on the pack.
Drain, and set aside.
Cut eggplant, peeled pepper, and onions into small cubes.
Pre-heat olive oil on a skillet, add the vegetables, and stir-fry for about 7 minutes, then add lemon peels and squeezed lemon juice.
Place olives in the saucepan with the pasta, stir well.
Then, add the stir-fried vegetables into the saucepan, and stir well.
Cut basilica into medium pieces, stir in, and serve.
You can substitute eggplant with any vegetable mix.
You can bake it in an oven, instead of frying it on a skillet.
You can substitute boiled pasta with boiled rice.