Total Time
15mins
Prep 5 mins
Cook 10 mins

Pasta can be so flexible. This tomato eggplant version is delicious :P

Directions

  1. Heat the oil in a large sauté pan over medium high. Add the garlic and toast it lightly, then add the vegetables and cook for 8 to 10 minutes, until caramelized. Season with salt and pepper.
  2. Bring a pot of heavily salted water to a boil. Add the pasta and cook it for 1 minute less than the shortest time listed on the package.
  3. Drain the pasta, reserving a cup of the cooking water. Toss the pasta in the pan with the vegetables and cook for 30 seconds. If the pasta is dry, add a bit of the cooking water. Toss in the chopped herbs and serve with grated cheese.

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