Thin Pasta Dough Cappelletti Meat whit Summer Caponata of Zucchini, Bell Peppers, and Eggplant

Wash the vegetables. Cut the zucchini into fairly thick slices, then cut them in half. Cut the pepper into strips and the eggplant into approximately 2 cm cubes.

Heat a drizzle of extra virgin olive oil in a large frying pan. Add the eggplant and cook over medium heat for about 10 minutes, stirring occasionally.

Add the pepper and cook for another 5 minutes. Finally, add the zucchini, season with salt and black pepper and cook for about 10 more minutes, stirring gently. If necessary, add a splash of water during cooking. The vegetables should be soft and nicely browned while still holding their shape. Remove them from the pan and set aside.

Bring a large pot of salted water to the boil and cook the Thin Pasta Dough Cappelletti for 1-2 minutes.

Drain the Cappelletti and transfer them to the pan with the caponata. Toss everything together for 1-2 minutes, stirring gently to combine the flavors. Plate and finish with a few fresh basil leaves before serving.