Tagliatelle with Vegetables
Rinse and halve peppers, remove seeds, remove white interior skins and cut into pieces. Rinse zucchini and eggplant, cut off ends and cut into small pieces. Rinse tomatoes and cut into small pieces. Peel the onions and garlic and chop finely.
In a pan, heat the olive oil, add the peppers and fry for about 3 minutes. Add zucchini, eggplant, onions and garlic and fry for another 2 minutes. Thoroughly rinse the herbs. Add chopped herbs and tomatoes to the vegetables and fry for another 2 minutes. Season with salt and pepper.
Meanwhile cook the pasta in boiling salted water until al dente, drain, and mix with the vegetables. Serve.