Fettuccine with Vegetables and Roasted Red Pepper Sauce from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• Freshly ground pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons room temperature butter
• Fettuccine made with 3 eggs and 2 ¼ cups of flour
• 2 cups eggplant, peeled and ½-inch diced
• 1 teaspoon garlic, finely chopped
• 2 red peppers
• 1 yellow pepper, peeled, seeded, cored and cut into ½-inch squares
• Salt
• ¼ cup freshly grated Parmigiano-Reggiano
• 2 cups zucchini, washed and ½-inch diced