Radiatore Provencal
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.
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DIRECTIONS
- 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.
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