This vegetarian recipe from my kitchen is perfect for summer nights when you are in the mood for something light and seeking to use some of the vegetables freshly harvested from New England's gardens and farms. Aside from a bit of chopping, it is easy to prepare and makes a fabulous one-dish meal; some warm breadsticks are the only accompaniment you'll need. Leftovers heat up well, too.
Prep Time: 0 hours, 25 minutes
Cook Time: 0 hours, 15 minutes
Ingredients:
- 1 16-oz. package penne pasta
- 2 tablespoons olive oil
- 1 medium sweet onion
- 1 1/2 cups zucchini, chopped into 1/2-inch cubes
- 2 cloves garlic, crushed
- 2 1/2 cups eggplant, chopped into 1/2-inch cubes
- 2 ripe, medium tomatoes, diced
- 1/3 cup grated parmesan cheese
Preparation:
1. Cook pasta as directed.2. In a large frying pan, heat olive oil over medium heat. Add onion and zucchini to frying pan and cook, stirring often, for about 5 minutes. Add crushed garlic and eggplant, and continue stirring frequently. When eggplant begins to soften, about 4 minutes, reduce heat to low and add tomato. Continue stirring gently for about 5 minutes.
3. Drain pasta.
4. In a large serving bowl, combine pasta, vegetables and grated Parmesan cheese. Serve immediately.
Makes 4 servings.
