PASTA CON MELANZANE, ZUCCHINI, PEPERONI E POMODORI or PASTA WITH EGGPLANT, ZUCCHINI, BELL PEPPER AND TOMATOES

dylan

Maybe you remember that I posted about me and Kishori of Kishko buying tickets to a Bob Dylan concert that was going to be held here in Pistoia at the Pistoia Blues Festival some time ago. Well that was Saturday and even though there isn’t really anything foody about it I think it deserves a post as it actually was a small food bloggers reunion. For a while I didn’t think it would be because we hadn’t actually fixed a precise place or hour to meet, we optimistically said that we would meet each other there. Ha! Me and my friend Daniela arrived quite early and found seats both for ourselves and for Kishori and her boyfriend; we enjoyed ourselves listening to all the bands playing and looking at people, one of my favourite pastimes but nowadays I never have time to practice it as much I would like to. But even though I was on the lookout I never spotted my fellow food blogger, not until two minutes before THE concert started and then I had given up all hope and didn’t even look anymore! But there she was! She is really a delightful person (and so is her boyfriend but I don’t dare to say it too loud, maybe she is the jealous type …) and I can recommend her blog Kishko especially if you are going to visit Florence because it is full of addresses to nice food places!

ps. The pic of Bob Dylan is a bit hazy but I had a guy next to me who was stomping away so hard that my whole body stomped too at times!

melanzane-fritte


PASTA CON MELANZANE, ZUCCHINI, PEPERONI E POMODORI or PASTA WITH EGGPLANT, ZUCCHINI, BELL PEPPER AND TOMATOES
4 servings

400-500 g/14,1 -17,6 oz pasta
1 eggplant
2 small or 1 medium zucchini
1 red or yellow bell pepper
3 tomatoes
1 clove of garlic
1 small dried peperoncino
1-2 tbsp salted capers
Salt
Olive oil

– Soak the capers in water.
– Slice the eggplant thinly and fry them in oil until golden. Let them drip off the excess oil on some kitchen towel paper and sprinkle some salt over.
– Dice the zucchini and the bell pepper and sauté the zucchini in some olive oil with the slightly crushed clove of garlic, salt and the crumbled peperoncino for about 5 minutes before you add the bell pepper, the chopped tomatoes and the capers. Add salt and some sugar if the tomatoes are boring.
– Let it simmer for about 10-15 minutes until it is ready to be mixed with the pasta.
– Serve.

pasta-con-melanzane-ecc3

L