Solange's Zucchini and Eggplant Pasta

Recipe by Marz7215
READY IN: 30mins
SERVES: 6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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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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