Ingredients:
– Pasta – 300 g.
Eggplant – 1 pc.
Sweet pepper – 2 pcs.
Tomato – 4 pcs.
Basil – 1 p.
Vinegar – 1 tbsp.
Lemon juice – 1 tbsp.
Olive oil – 5 tbsp.
Capers – 1 tbsp
Black pepper – to taste
Garlic – 2 tooth.
Salt – to taste

Cooking:
Wash vegetables. Cut the eggplant into slices lengthwise, cut the pepper into thick strips, cut the tomatoes into large slices. Everything must be generous. Spread the vegetables on a baking sheet lightly greased with olive oil and place in an oven heated to 220 degrees, if there is a grill, turn it on. Roast vegetables until soft and lightly charred, about 15 minutes. Remove the cooked vegetables from the oven and cut the eggplant into slices across.
While vegetables are roasting, cook pasta according to package directions. Use medium sized pasta for this dish. Feathers, horns, coils, snails, shells will do. To make pasta sauce, whisk together lemon juice, olive oil, balsamic vinegar (if any), salt and pepper in a salad bowl. Add a clove of garlic squeezed through a press and chopped basil leaves and capers (optional). Mix the prepared vegetables and pasta with the sauce and let it brew for about twenty minutes. If a good hard cheese such as Parmesan is available, grate it and sprinkle over pasta before serving. If not, don’t worry, it will be delicious.