Ingredients
- 3 medium zucchini
- 3 Japanese-style eggplant
- 1 medium onion
- 4 tbsp. olive oil
- salt
- Pepper
- 2 ripe, juicy tomatoes
- 6 c. cooked pasta like garganelli or penne
- 1 c. mint leaves
- 1 c. torn basil leaves
- ¼ c. good-quality red wine vinegar
- ¼ c. Extra virgin olive oil
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