• 2 cups Penne Rigate
• 1/2 an eggplant - cubed
• 1 green bell pepper - cubed
• 1 cup broccoli florets
• 2 tbsp sun dried tomatoes
• 1 tsp pine nuts
• 1 tbsp dry basil leaves
• 3 tbsp olive oil
• 1/2 cup grated parmesean cheese
• Salt as per taste

Method:

• Boil Pasta in heavily salted water as per package instructions.
• Heat olive oil in a heavy bottomed pan, Add chopped eggplants, broccoli florets & saute for a while.
• Add chopped bell peppers, sun dried tomatoes, pine nuts & saute over medium flame until the vegetables are well roasted. See to it that the vegetables retain their crunch. Do Not over cook the vegetables.
• Mix in cooked pasta, basil leaves, parmesean cheese & some salt. Mix well & simmer on low heat for about 4 - 5 minutes until the pasta is well coated with vegetables.

Serve HOT with some grated cheese. Enjoi !!!

NOTE:

You could also add some roasted artichoke & olives. I omitted it as I didn't want to mix in too many flavors. I DO NOT recommend adding these. But you can go ahead & add them if you like to.