Farfalle with Eggplant, Zucchini, Tomato and Smoked Mozzarella

Put a pot of water (with the kosher salt in it) on the stove to boil the pasta. Boil pasta according to package instructions.

In the meantime, prep the eggplant, zucchini, mushrooms, garlic and red onion.

When ready, put the onion and garlic in a large, deep skillet with some olive oil and sweat until soft.

Then, add the zucchini and eggplant and a pinch of salt.

When they start to soften, add in the can of peeled plum tomatoes (drained), crushing them (I use clean hands, but a wooden spoon is fine, too) before adding to the pan.

Simmer for about 10 minutes more, then toss in the mushrooms, some ground black pepper and the balsamic vinegar (optional).

After five more minutes, add the drained, cooked pasta to the pan, stir everything together and toss in the diced smoked mozzarella and fresh parsley.