Penne with Pepperoni (Accompaniment to Filet Mignon)

Name: Penne with Pepperoni (Accompaniment to Filet Mignon)
Yield: 4
Ingredients: 1/4 cup of olive oil; 1 medium onion, chopped; 2 red bell peppers, sliced into strips; 2 yellow bell peppers, sliced into strips; 1 eggplant, peeled and cut into 2cm cubes; Salt to taste; 2 tablespoons (chopped) of dried thyme; 1/4 cup of large mint leaves, cut into strips; 500g of penne rigate pasta; 5 liters of water; Thyme sprigs for garnish

1
1/4 cup of olive oil
2
1 medium onion, chopped
3
2 red bell peppers, sliced into strips
4
2 yellow bell peppers, sliced into strips
5
1 eggplant, peeled and cut into 2cm cubes
6
Salt to taste
7
2 tablespoons (chopped) of dried thyme
8
1/4 cup of large mint leaves, cut into strips
9
500g of penne rigate pasta
10
5 liters of water
11
Thyme sprigs for garnish

Ingredients

1
1/4 cup of olive oil
2
1 medium onion, chopped
3
2 red bell peppers, sliced into strips
4
2 yellow bell peppers, sliced into strips
5
1 eggplant, peeled and cut into 2cm cubes
6
Salt to taste
7
2 tablespoons (chopped) of dried thyme
8
1/4 cup of large mint leaves, cut into strips
9
500g of penne rigate pasta
10
5 liters of water
11
Thyme sprigs for garnish

Directions

1
In a saucepan, heat the olive oil and add the onion
2
Sauté for three minutes, stirring occasionally, or until it's softened
3
Add the bell peppers and eggplant
4
Season with salt
5
Add the thyme and mint
6
Cover the saucepan and cook over medium heat for 15 minutes or until the vegetables are tender, but still firm. Reserve
7
Cook the pasta in boiling water with salt until al dente
8
Drain and mix it with the preheated sauce in the saucepan
9
Place in a serving dish, garnish with thyme sprigs, and serve.