Pasta with eggplant and zucchini bolognese style – also with vegetarian version!
2 long black eggplants, 1 leek , 1 carrot, 2 cups cherry tomatoes, 1 onion, 3 zucchini, celery, 200 grams of Italian pancetta or bacon (optional), 2 cloves of garlic, 6 tablespoons of extra virgin olive oil , 1 glass of red wine, 1 leaf bay , plenty of fresh thyme , salt to taste , grated parmesan cheese, 300 gr of pasta. Cook the pasta and let it boil for half of the cooking time, then put aside 3 or 4 cups of cooking water, drain it and move the pasta into the pan with the sauce and vegetables. At medium heat, add another 4 tablespoons of olive oil and a little ‘time to the cooking water that we put aside, making it absorb until the pasta is cooked al dente. Let the dough rest 3 to 4 minutes , then serve with a sprinkling of fresh thyme and if you want a little ‘ Parmesan cheese