Indian Summer Pasta

1 medium eggplant
1 large zucchini
1 large onion
1 medium green pepper
1 large clove garlic
3 tablespoons oil
1/4 cup chopped fresh basil
1 dried red pepper, crumbled
salt to taste
1 can (14 1/2 ounces) stewed tomatoes
1 package (16 ounces) of cut, tube-shaped pasta such as penne, ziti or mostaccioli
1 cup freshly grated parmesan cheese

Cut eggplant into quarters and slice in processor or by hand. Repeat with zucchini, onion, green pepper. Chop garlic finely and sauté for five minutes with the cut vegetables in hot oil in a large skillet. Stir frequently. Add fresh basil, dried pepper, salt and tomatoes, and cook over high heat for 10 more minutes while cooking pasta.

Cook pasta al dente according to package directions. Drain well and serve with hot sauce. Sprinkle with grated cheese and pass around some additional grated cheese when serving. Makes six servings.

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