DetailsIn a pan with extra virgin olive oil, brown garlic and cut the onion finely chopped, add the peppers, zucchini, eggplant and tomatoes. Add salt and pepper and cook for about 30 minutes. Cook until al dente and pour into the sauce you prepared, add the basil leaves, drizzle with extra virgin olive oil and saute the whole. Spread the plate by dropping a handful of a good Parmigiano Reggiano cheese. Product of Italy. Made from durum wheat.
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