- Extra virgin olive oil- Japanese or Chinese Eggplant- Red bell pepper- Red pepper flakes- Sea salt- Garlic- Zucchini- Crimini mushrooms- Alessi Casarecci pasta- Water
Heat olive oil in a large saute pan over medium heat. Add the eggplant, bell pepper, red pepper flakes, and salt and saute until just tender, about 5 minutes.
You can cover the pan with a lid to get it going a little faster. Add the garlic, zucchini and mushrooms and saute another 3 minutes or until tender. Transfer vegetables to a bowl.
Cover simmer over low heat for 15 minutes, or until pasta is al dente, stirring occasionally. Stir in the capers. Top the pasta with the cooked vegetables and fresh basil.