Here’s a healthy Italian meal I learned while vacationing with family. It is quick to prepare, about an hour total from start to finish – most of which is unattended.
If you ever have too much eggplant or zucchini on hand this is an excellent recipe to use them in!
Regarding pasta type I have used both long and short pasta. Either will work just as well. I was once only sold on short pasta for this recipe but soon realized that long works just as well!
Another thing too is that although this recipe uses fresh veggies found in the summer garden, it is an excellent recipe during any season!
Do you Have to Use Eggplant?
This recipe is very versatile and you can also use tomatoes in place of the eggplant, or add in tomatoes which is this recipe here.
It’s very easy to prepare. You only need to cook the vegetables while you cook the pasta, plus some more time cooking the veggies down, and then mix it all together and serve!
Delicious and healthy doesn’t get any better than this!
Pasta with Eggplant and Zucchini
- 1 eggplant chopped
- 2 medium zucchinis chopped
- 3 cups pasta sauce (more or less to taste)
- 3 crushed or chopped garlic cloves
- 3/4 lb pasta
- 1 bunch fresh basil leaves
- grated Romano cheese
Heat water in a medium sauce pan to start cooking the pasta.
Meanwhile in separate large frying pan heat olive oil over medium heat - one that has deep sides is best - you will need lots of room.
Add in the chopped eggplant and zucchini. Don't worry about adding water, they will soon release their liquid and you'll have steam.
After vegetables begin to cook down, add in the garlic. Stir and Cover.
Continue cooking the vegetables until heated through and a fork can easily pierce the eggplant.
After about 15-30 minutes or so, add in the cooked pasta and sauce, stir and blend well cook for another few minutes.
Add in the fresh basil and let cook for a few more minutes
Serve and sprinkle with grated Romano cheese.