Paccheri With Vegetables

Preparation:

Preparation: Clean the eggplant, cut it into thick slices, add salt and let it drain. Wither the peppers, peel them, remove the seeds; cut them into squares. Dry the eggplants, cut them into cubes. Brown the shallots, aubergines and peppers in abundant oil; boil the paccheri al dente, drain them, add them to the sauce and stir in the ricotta. Finish with fresh basil.