Solange's Zucchini and Eggplant Pasta
photo by Brooke the Cook in
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 1⁄2 lb multigrain whole wheat penne
- 3 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves
- 1 small eggplant
- 1 medium zucchini
- 3 large tomatoes
- 2 teaspoons oregano
- salt
- 15 basil leaves, shredded
directions
- Cook the pasta. Peel and cube eggplant, zucchini, and tomatoes. Saute onions in olive oil. When they become soft add garlic, stirring so not to burn.
- Add tomatoes, zucchini, and eggplant. Add oregano and salt. Put a lid on the skillet and let it cook until veggies are tender and cooked and most liquid has evaporated. Once pasta is cooked, throw it in the skillet and toss.
- Add and mix the shredded basil leaves in the pasta mixture. If you feel the sauce is too dry you can add a bit of the pasta water to moisten the sauce. Serve with parmesan cheese.
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Reviews
-
We didn't care for this eggplant dish... generally, we love eggplant, but cooking it this way the skin was bitter (even after I soaked the eggplant chunks for 15 min in salted water). Maybe including a cooking time would help some; I think mine ended up cooking too long as everything was a little soggy - I didn't have a need to add any extra liquid. I also felt the oregano was a bit overpowering, while the dish as a whole still felt on the bland side. I was happy that we had a very filling vegetarian meal without many calories and plenty of fresh veggies! Made for Photo Tag.