Ditalini with vegetable ragu

Ingredients

Directions

• Accurately wash all the vegetables.
• Mince the carrot, the onion and the stick of celery.
• Put oil into a pan and fry the vegetables over low heat.
• Meanwhile cut the eggplant and the bell pepper into cubes
• Once the other vegetables get bronze, add the eggplant and the bell pepper. Add a cup of water after a while and then cover with a lid
• Add salt and keep on cooking over low heat for 20 minutes.
• Take a pan and cook pasta in it. Remember to drain pasta “al dente” and then pour it into the ragu made with vegetables.
• Stir all the ingredients together then add some parsley.
• When the ragu is tick enough, your dish will be ready to be served.