Macaroni with eggplant/aubergine and zucchini/courgette


Sauté in extra virgin olive oil half an aubergine and half a zucchini/courgette cut into cubes with half a chopped onion, half a diced tomato, 5 green olives (stoned), salt, and turmeric to taste. Cook the macaroni al dente. Mix the macaroni with the vegetables for a moment so that the flavours are blended.