Pasta with Eggplant and Zucchini

• 2 cups Eggplant, Shredded
• 2 cups Zucchini, Shredded
• 1/2 cups Green Pepper, Shredded
• 1 cup Onion, Sliced
• 1- 1/2 cup Oil, For Frying
• 1 pound, 1-23 ounces, weight Pasta, Any Sort You Like
• 1 Tablespoon Dried Herbs
• 3-58 ounces, weight Cheddar Cheese, Shredded
• 1-78 ounces, weight Dry Parmesan Cheese
• 3-58 ounces, weight Cream
• 3 Tablespoons Ketchup
• 3 Tablespoons Soy Sauce
• 1 teaspoon Salt
• 1 teaspoon Pepper

1. Mix eggplant, zucchini, green pepper and onion together and fry in hot oil till golden (not brown).
2. Remove and keep warm.
3. Boil water in a large pan and place pasta in it with a little salt and 2 teaspoons oil.
4. Boil till tender, drain, return to pan.
5. Add dry herbs, cheeses, cream, ketchup, soy sauce and salt and pepper to the pasta.
6. Add vegetable mix and heat thorough.
7. Serve with a green salad and a good temper.

eggplant, zucchini, green pepper, onion, oil, weight pasta, herbs, cheddar cheese, parmesan cheese, weight cream, ketchup, soy sauce, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/pasta-with-eggplant-and-zucchini/ (may not work)