1. Cover the diced eggplant with salt and leave for 1 hour to purge its bitter liquid. 2. Heat half of the oil and gently cook onion, garlic, tomatoes and rinsed and dried eggplant. Season to taste. 3. Cook the green beans in boiling water until they are not quite tender. 4. Heat the remaining oil and cook the bell peppers with the oregano and a little salt. When soft, add to sauce. 5. Mix the drained green beans with the vegetables in the sauce and cook for 5 more minutes. 6. Cook the pasta in boiling salted water until al dente, drain and stir in the sauce. Serve at once with grated parmesan on top of each serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
