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Ingredients

1lb. penne pasta
1 red, 1 yellow and 1 green pepper
2 zucchini
2 tomatoes
1 eggplant
1 tsp. garlic
1 Tbsp. olive oil
3.5oz. traditional MEVGAL Kasseri cheese
Salt and pepper

Penne with vegetables and traditional MEVGAL Kasseri cheese

Dice all vegetables in small cubes.

In a frying pan warm the olive oil and cook the peppers for 3-4 minutes.

Add and cook the eggplant for 3 minutes.

Add and cook first the zucchini for 3 minutes and then the tomatoes.

Boil the penne in salted water until al dente.

Mix the penne with the sauce and sprincle generously shredded MEVGAL Kasseri cheese on top.