Bell Pepper Sauce with Zucchini & Eggplant

 

olive oil

1 eggplant, cut into baton shape

2 zucchinis, cut into baton shape

1 onion, chopped

2 garlic cloves, chopped

1 red bell pepper, chopped

1 teaspoon dried oregano

1/2 cup (120ml) dry white wine

2 cups (480ml) tomato passata

grated Pecorino cheese

salt & pepper

1 pound (500g) elicoidali pasta, cooked, some cooking water reserved

1. heat lots of olive oil in a large saucepan and fry the eggplants until golden brown. Transfer to absorbent kitchen paper. Repeat with the zucchinis, and set aside

2. in the same pan using leftover oil, add onion, garlic and oregano, and sweat until soft.

3. add bell pepper and continue cooking for 3 minutes. Deglaze with wine. Add tomato passata, salt & pepper, and cook 5 minutes. Add cheese, and cook another 5 minutes

4. mix in pasta. Add pasta water to thin down sauce if it's too thick. Add eggplant and zucchini and mix well