Riscossa canneroni rigati 360g
Eggplant 200g Red peppers 250g
Yellow peppers 250g
1 Tropea onion
1 clove garlic
Extra virgin olive oil 40g
Salt to taste
Begin grilling the vegetables: sliced peppers, eggplant, onion. Heat up a grill until very hot, then arrange the eggplant slices and cook about a minute per side. Continue with peppers, removing the outer skins once cooked.
Lastly proceed to grill the slices of onion. Add salt and pepper to taste.
Cook the pasta in a large pot of salted water and while it is cooking, combine the oil and peeled garlic together in a pan and leave to season for a few minutes.
When the pasta is cooked al dente, drain and pour into the pan, leaving to season.
Add the grilled vegetables to the pasta and stir, mixing in the leaves of fresh basil.
You can enjoy this dish hot or cold.