Prep 15 mins
Cook 30 mins
Posted for Zaar World Tour 2005. All the delectable flavors of southern France. From Vegetarian Times Cooks Mediterranean. After I tried this, I decided my personal preference would be to add more tomatoes, because I like tomatoes and I prefer a higher sauce to pasta ratio. So, I recommend using 8 tomatoes instead of 5. I also changed the directions for chopping the eggplant to 1/2 inch instead of 1 so it will get a little softer and cook quicker. I really liked garlic breadcrumbs and parmesan cheese on top so I recommend that as well. Enjoy.
- 1 lb pasta (radiatore or penne)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large green bell peppers or 1 large yellow bell pepper, chopped
- 2 garlic cloves, minced
- 1 small eggplant, unpeeled, cut into 1/2 inch cubes
- 1 lb plum tomato, ripe, chopped (about 5 medium)
- salt & freshly ground black pepper, to taste
- 1⁄4 cup basil, shredded
- garlic breadcrumbs (optional)
- freshly grated parmesan cheese (optional) or parmesan soy cheese (optional)
- Start large pot of water to boil for pasta.
- In large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes.
- Add the eggplant and tomatoes and cook, stirring often, until the vegetables are tender and the tomatoes release their juices, about 20 minutes. Season with salt and pepper.
- Meanwhile, start cooking the pasta according to package directions.
- While the vegetables are still cooking, drain the pasta, reserving 1/2 cup of the water. Transfer the pasta to a serving bowl. Add vegetables to pasta.
- Add the reserved pasta water to the skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables and toss to combine.
- Serve pasta topped with basil, garlic bread crumbs and grated parmesan or soy cheese, if desired.
- NOTE: Sauteed garlic crumbs can be made with 2 tablespoons olive oil, 2 garlic cloves, minced, and 1 3/4 cups soft whole wheat or white bread crumbs, cubed. In large non-stick skillet, heat the olive oil over medium-high heat. Add garlic and cook, stirring constantly, until opaque but not brown. Addd the bread crumbs and cook, stirring often, until the crumbs turn golden, 5-8 minutes. Scrape crumbs on paper towels and let cool.
This recipe has to go in my 'meals from the garden' cookbook because it uses all the vegetables that I like to grow. This is nice and easy to make, we had it with a green salad enjoyed our meal A LOT. I skipped the optional ingredients, but will add next time.
Easy to make and delicious pasta recipe. The tomatoes were so juicy, that I didn't use additional cooking water. The vegetables and basil add that special southern flair. And the crispy breadcrumbs are a nice topping of this great dish.