Recipe by my3beachbabes
This is from Rachel Ray's magazine Nov/Dec 2005 issue. I'm putting it here for safe keeping!
Top Review by loof
This is a great little pasta dish! I left out the onions, otherwise made as specified. The garlic, fresh basil, and pureed red peppers provided a wonderful flavor to the sauce, and the dish was light and tasty. Thanks for sharing this recipe!
- 1⁄4 cup extra virgin olive oil, 4 turns of the pan
- 4 garlic cloves, crushed
- 1 lb zucchini, diced
- 1 lb eggplant, diced
- 1 large yellow onion, diced
- fresh ground pepper
- 3 whole roasted red peppers, fresh
- 1⁄2 cup dry white wine or 1⁄2 cup chicken stock or 1⁄2 cup vegetable stock
- 1 (15 ounce) can crushed tomatoes
- flat leaf parsley, chopped
- 10 leaves fresh basil, shredded
- grated parmigiano-reggiano cheese
- crusty bread, to pass around at the table
Directions See How It's Made
- Bring a large pot of water to a boil, add salt and then cook the pasta is al dente.
- While the pasta is working, heat a large , deep skillet over medium heat. Add the EVOO, garlic, zucchini, eggplant and onion. Season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.
- Coarsely chop the roasted red peppers and add them to a food processor. Puree the peppers until almost smooth.
- Deglaze the veggies with the wine, then stirring the roasted red pepper puree and tomatoes. Heat the sauce through and adjust the salt and pepper. Simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet. Toss the sauce and pasta together with the chopped parsley and basil. Serve with grated cheese and crusty bread.