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After months of enforced absence, and diet (I lost 7 kg and I'm proud) I come back with a recipe for a dish fresh, summery and diet (I have complied with the doses provided by my diet).
We are leaving for vacation in a bike trail along the "path of the Danube" will be 15 days of nature, sports and food .. I hope to return with many beautiful photos.

INVENTED COLD PASTA
(ingredients for two servings)

140 grams of pasta

2 eggplants 2 tomatoes, peppers
twenty
onion of Tropea
100 gr of ricotta
a sprinkling of Parmesan cheese (I use ricotta cheese from Calabria)
a dozen basil leaves, a handful of oregano and a pinch of fennel (but you can use any herbs you prefer summer)
two tablespoons of extra virgin olive oil a tablespoon of vinegar

olives and capers to taste 8che that we do not put them on a diet) salt


Cut the eggplant slices and round and make it thick and grill in the oven for 15 minutes (should be cooked but not dry), remove from heat and allow to cool.
In a pan put the chopped onion, tomatoes, peppers cut in listrelle, oil, a bit 'of salt and a bit of water (to prevent the use of little oil to the vegetables to burn).
After a couple of minutes then deglaze with a tablespoon of vinegar.
Cover and simmer the vegetables for 15-20 minutes.
Turn off the heat and allow to cool (at this point if you want to add the capers and pitted olives).
Add the herbs and grilled eggplant and cut into quarters.
Cook pasta al dente, cool and add it to the mixture of vegetables.
Add the ricotta and Parmesan cheese and serve.

Bon appetit!