This might be my only vegetarian dish

Readers of my blog would know by now that I'm not a vegetarian. Not only that, I was never a very big vegetable eater. Note : I used past tense cos living here & having access to fresh vegetables from Rene's garden has slowly converted me. Me, who used to say salad is rabbit food, now eats greens on a regular basis.

Having said that, I can't really have a meal without some kind of meat or seafood. But this dish is an exception. My Italian friends, the Bartoccis, who came to visit 2 years ago, showed me how to prepare this. I fell in love with it & make it whenever I can. So Katia, this one is for you.

Pasta with Summer Vegetables

1 zucchini, diced
1 aubergine, diced
1 red pepper, diced
3-4 cloves of garlic, chopped finely
Farfalle (bowtie pasta) or Fusilli (cockscrew pasta)
lots & lots of grated parmesan

1. Cook pasta al dente in a pot of salted water as per directions on package. Drain & set aside

2. Fry garlic in olive oil then add diced vegetables. Fry till vegetables are soft (add water or pasta water to prevent vegetables from drying up & cover to cook). When done, toss in the pasta, add generous amounts of grated parmesan. Salt & pepper to taste.

3. Serve hot with more parmesan on the side

Note : I sometimes add black olives into the dish too. Just add them when the vegetables are done.