1. cube eggplants and cut bell peppers into slim strips and sliver garlic. 2. cook oil and garlic over medium heat for 2-3 min. 3. add eggplant and bell pepper and cook 2-4 min (until just wilted). 4. add tomato and bring to boil. 5. chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken. 6. in the meantime, cook the pasta and chop remaining basil into ribbons. 7. toss pasta with sauce and top with cheese and basil ribbons. ---------------------------------------------------------------------------
Nutrition
Ingredients
