2 Mucci Farms Mini Eggplant
8 Mucci Farms Sapori™ Sweet Cocktail Tomatoes, quartered
4 red and yellow Mucci Farms Bella Sweets™ Super Sweet Mini Peppers
1 zucchini
½ red onion
Extra-virgin olive oil
3 cups farfalle pasta
Basil pesto sauce
Bocconcini cheese
Rosemary
Preheat oven to 425 ºF (218 ºC)
Chop and sauté eggplants, zucchini, peppers and onion in extra-virgin olive oil.
Cook Farfalle for 7-8 minutes, drain and toss in basil pesto sauce.
Toss Farfalle with vegetables and place in oven safe casserole dish.
Add tomatoes, bocconcini cheese slices, and sprigs of fresh rosemary.
Bake for 10 minutes or until cheese is melted.
Add salt and pepper to taste.
