Total time about an hour. Serves 4-5.
SHOPPING (and garden) LIST:
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- Pasta
- Onion
- Red chile pepper flakes
- Dijon mustard
- Garlic
- Eggplant
- Zucchini
- Sweet bell peppers
- Tomatoes, fresh or canned
- Tomato paste
- Fresh basil leaves
- Parmesan cheese
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Prepare pasta
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14 to 16 oz pasta
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Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)
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Prepare vegetables
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1
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In a sauté pan large enough to combine pasta with the vegetables, heat oil and then sauté onions until transparent
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- 2-3 tablespoons olive oil
- 2-3 tablespoons unsalted butter
- 1 medium onion, chopped coarsely
- sprinkling of dried red chile pepper flakes
- 2-3 tsp Dijon mustard
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2
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Add and sauté about 1 minute
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- 1-2 cloves garlic, minced or chopped
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3
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Add and sauté 7-8 minutes
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- 1 large eggplant, peeled and diced
- 1 large zucchini, cubed
- 2-3 small sweet bell peppers, pulp and seeds removed, then diced (see above)
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4
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Add and cook over low heat, covered, about 20 minutes. Stir occasionally.
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- 4-5 fresh tomatoes, seeds removed,
or 28 oz can diced tomatoes with juice
- 1-2 tablespoons tomato paste
- Salt and ground black pepper
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5
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Turn off heat, then add to cooked vegetables and toss until thoroughly combined
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- Cooked pasta (from above)
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6
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Add and toss
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- 8-10 fresh basil leaves, torn
- palmful Parmesan cheese, grated
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Garnish servings
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- Pass around fresh grated Parmesan cheese
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Pasta. Bigger pasta shapes are ideal here. Large pasta shells (conchiglie) are usually the most readily available; other good choices are lumaconi and cannelloni.
