SimpleItalianCooking
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Ingredients
1 chopped Eggplant (prepared and drained)
2 Medium zucchini's chopped
3 cloves garlic crushed
Pasta (short or long)
4 Cups Pasta sauce
Grated Romano Cheese
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Instructions
1. Heat olive oil over medium heat in large frying pan, one that has deep
sides is best - you will need lots of room.
2. Add in chopped eggplant plus a drop of water for steam. Cover.
3. After a few minutes when liquid appears from eggplant, give it a good
stir and add in zucchini. Cover.
4. When liquid comes from zucchini add in crushed garlic. Stir and Cover.
5. After about 15 minutes or so, add in the pasta sauce, stir and cover.
6. Meanwhile, heat water in a medium sauce pan to cook the pasta.
7. Continue cooking the vegetables and sauce until heated through and
a fork can easily pierce the eggplant.
8. Cook the pasta of your choice. If using short pasta or angel hair,
cook until just before al dente.
9. Transfer pasta into vegetable and sauce mixture and stir until coated.
The pasta will continue cooking in with sauce so once it is finished cooking
(preferably al-dente) remove from heat and serve.
10. Sprinkle with grated romano cheese.
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TIP #1: You can really do many things with this dish.
You can add fresh basil which always goes well with zucchini.
Tip #2: If you do not have zucchini the dish will be
fine with it, but it does help add variety.
Tip #3: I suggest either ziti or long pasta. This is
a dish where short or long pasta will be fine. Use whatever you have.
Tip #4: Preparing the eggplant is worth the effort. You
avoid dealing with any excess liquid as well as those bitter seeds.
Tip: #5: This recipe will stay good in the fridge longer
than most recipes. It will be good for up to 4 or 5 days.
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Suggestions for Side Dishes
Fresh Green Salad
Italian Green Beans with Garlic and Olive Oil
Bread
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