Pasta and potatoes enriched

Wash all vegetables. Peel the potatoes and carrots, cut them into cubes and place them in a large non-stick pan with a clove of crushed garlic, the tomatoes cut into 4 pieces, chopped rondelline celery, chopped basil leaves 5, 1 cup of water and 1 tablespoon of oil. Leave to cook for 15 minutes stirring occasionally and adding water if necessary in small doses; Add salt and pepper after cooking.

In a small saucepan aside from put the Eggplant peeled and cut in the not-too-small nuts with 1 clove of garlic, half a glass of water, a pinch of salt and pepper. Let Cook for 10 minutes, stirring every so often, add a pinch of oregano when cooked and keep aside. Cook pasta al dente in salted water and then just pass it, without drain, with the help of a skimmer in pan with prepared vegetables that will also add the pulp of Eggplant.

Stir well sprightly on fire for a few minutes adding little by little as you need, the pasta cooking water. Complete with 2 tablespoons of oil to be added at the last minute turn off the heat, a sprinkling of freshly ground pepper, the remaining chopped basil leaves and grated Parmesan. Stir 1 minute more and serve.