Farfalle di Lorianna

Bowtie pasta in fresh vegetable sauce

½  cup eggplant diced

½ cup zucchini diced

½ cup sliced mushrooms

½ cup diced tomato

2 cloves of garlic thin sliced

3 tablespoons of olive oil

½ pound of farfalla pasta (bowties) ¼ cup of vegetable stock

1/8  cup parsley

One roasted red pepper cut into strips

In a pan of salted boiling water add farfalla pasta. Stir occasionally.

In a fry pan add sliced garlic and olive oil, sauté till garlic just starts to brown, add parsley, zucchini, eggplant, mushrooms and tomato to pan, sauté additional 2 minutes, add vegetable stock, simmer about 5 minutes or till sauce starts to thicken. Season with salt and black pepper to taste. Strain pasta and mix into pan and plate garnish with roasted red pepper. Serves two.