Ingredients

• 4 tbsp. - olive oil
• 12 flakes garlic, chopped
• 1.2 kg - plum tomatoes, peeled, deseeded and diced
• 160 gms - zucchini, sliced
• 200 gms - eggplant, sliced
• 200 gms - bell peppers, oven-roasted and sliced
• 1 1/2 tbsp. - chopped basil
• 400 gms - penne, cooked
• 100 gms - parmesan cheese, grated

How to Make Veggie pasta in tomato basil sauce

• In a pan, heat 2 tbsp. olive oil and saute half the garlic. Add diced tomatoes, simmer until sauce is thick and chunky.
• Add zucchini, eggplant, bell peppers and cook till eggplant and zucchini are done. Stir in basil and set aside.
• In another pan, heat 2 tbsp olive oil and saute remaining garlic. Add pasta and toss to coat in the oil. Add tomato sauce and vegetables and stir.
• Finish with parmesan cheese.