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Mixed Veggies and Pasta


2 cups peeled and diced eggplants

1 cup diced zucchini

1/4 cup minced pepper (optional)

1/4 cup minced fennel (optional)

1/4 cup minced onion

1 tbsp minced garlic

6-8oz tomato sauce

2 tbsp (or more) olive oil

pepper flakes, salt & pepper to taste

3 basil leaves, chiffonade

3/4 lb of dried pasta cooked accordng to box direction



1.  Saute eggplants in heated oil in big saute pan.

2.  Add garlic till fragrant and slightly brown.  Add onions.

3.  add zucchini, pepper and fennel if using. Saute for few minutes

4.  Add tomato sauce and stir. Add a little pasta water if too thick.  Season to taste and let it simmer.

5.  Toss cooked pasta with eggplant mixture till well coated.  Sprinkle with basil on top.

Serve with grated cheese.


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