Yield: 6 servings
1 Tbs Salt
1 lb Dried radiatore or spiral pasta
2 Tbs Olive oil
1 clove Garlic, minced
1 large Onion, chopped
1 large Green bell pepper, chopped
1 small Eggplant, cut into 1-inch pieces
1 lb Plum tomatoes, chopped
Salt and freshly ground black pepper, to taste
Parmesan soy cheese (opt)
- Bring 4 quarts water to boil. Add salt and pasta, stirring to
prevent sticking. Cook until al dente, about 8 minutes.
- Meanwhile, in large skillet, heat oil over medium heat. Add garlic,
onion, and bell pepper and cook, stirring often, until soft, about 5
minutes. Add eggplant and tomatoes and cook, stirring often, until
vegetables are tender and tomatoes release their juices. Season with
salt and pepper.
- Before draining pasta, scoop out half cup pasta water and reserve.
- Drain pasta and transfer to serving bowl. Add vegetables to pasta.
Add reserved pasta water to skillet and cook over high heat, stirring,
until reduced slightly. Add to pasta and vegetables. Serve with parmesan
Your question and comments are welcome