Spring linguini

Preparation:

Preparation: Put the olive oil and the garlic in a non-stick saucepan, brown it and remove it. Cut both the peppers and the aubergine into thin strips, taking care to remove the central part of the latter, and brown them for about 15 minutes over low heat. Then add the 5/6 crushed cherry tomatoes and the salt; leave on low heat for 10 minutes, stirring occasionally; add the olives and the basil and leave a few more minutes on the heat, meanwhile cook the linguine al dente, drain and add the prepared sauce. This dish could be combined with a Verdicchio dei Castelli di Jesi.