400g of conch-shaped pasta
Olive oil to taste
One small onion, finely chopped
One red bell pepper, finely chopped
One green bell pepper, finely chopped
One small eggplant, finely chopped
Salt and pepper to taste
One cup (cha) of tomato sauce
One spoonful of chopped fresh parsley
One half cup (cha) of grated cheese
400g of conch-shaped pasta
Olive oil to taste
One small onion, finely chopped
One red bell pepper, finely chopped
One green bell pepper, finely chopped
One small eggplant, finely chopped
Salt and pepper to taste
One cup (cha) of tomato sauce
One spoonful of chopped fresh parsley
One half cup (cha) of grated cheese
1 Preheat the oven to 180°C
In a large pot with water and salt, cook the pasta al dente
Drain and reserve
2 In a large frying pan, heat some olive oil over medium heat
Sauté the onion until translucent, then add the bell peppers, eggplant, salt, and pepper
Cook until the vegetables are tender
Cover the pan and let it simmer at low heat until the vegetables are soft
3 Add the tomato sauce and cook for an additional two minutes
Then, stir in some chopped fresh parsley
Stuff the shells with this filling, arrange them in a greased baking dish, sprinkle with grated cheese, and bake until the cheese is melted and bubbly
Serve immediately.
