Prep 15 mins
Cook 25 mins
This is from Rachel Ray's magazine Nov/Dec 2005 issue. I'm putting it here for safe keeping!
- 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
- 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.
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!