Pasta With Zucchini And Aubergines

Preparation:

Preparation: Trim the eggplant, wash it, cut it into strips, immerse them in plenty of salted water for 8-10 minutes, drain and dry them well. Trim the courgettes, wash them and cut them into strips. Blanch the tomatoes in boiling water, remove the peel and seeds and chop them coarsely. Peel the onion and garlic and wash them; chop the onion and crush the garlic; wash the basil, dry it delicately with a cloth and break it up. Saute the chopped onion and garlic in a pan with the oil without letting them brown; remove the garlic, add the strips of courgettes and aubergines and brown them over high heat until they are lightly browned on all sides. Add the chopped tomatoes, a pinch of salt and pepper and continue cooking for 5-6 minutes over moderate heat; finally add the chopped basil. Bring plenty of water to the boil in a saucepan, add salt and cook the pasta; drain it al dente, dress it with the prepared aubergines and courgettes and with the grated Parmesan cheese.