We eat a lot of pasta. Mainly because I love it so much, but also because it’s cheap and versatile. I remember the first pasta dish I ever made was tossed with sauteed zucchini and garlic, and topped with Parmesan cheese. My dad tasted it and said, “Where’s the sauce?”
I’ve come a long way since then, but I still love tossing pasta with sauteed veggies and garlic. This recipe was pretty good. I’m not an eggplant enthusiast; I like it, but it’s not my favorite thing, if that makes sense. So was this dish good? Yes! Will I make it again? Probably not. Am I still going to share it with you? Of course!
Summer Market Pasta
- 1 small eggplant, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium yellow summer squash, diced
- 1 large tomato, seeded and diced
- 2 tablespoons minced parsley
- 8 ounces spaghetti (plain or whole wheat)
- 1 ounce Parmesan cheese
- Salt and freshly ground black pepper, to taste
Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute eggplant until just tender; set aside.
In same pan, heat remaining 1 tablespoon oil; add the onion, garlic, bell pepper, and squash. Saute until vegetables are soft, about 10 minutes. Add the tomato, eggplant, and 3 tablespoons water; cook 5 minutes longer until vegetables are nicely stewed and soft. Remove from heat and stir in parsley, salt, and pepper.
Cook pasta according to package directions. Drain; immediately toss with vegetables. Transfer to bowls; top with additional ground pepper. Shave Parmesan over pasta with a vegetable peeler; serve.
Makes 4 servings.
Adapted from Organic Style magazine.