Wednesday, July 4, 2012

Pasta Italian Vegetable

Pasta Italian Vegetable
2 T olive oil
1 onion minced
1 eggplant peeled, 1 in cube
1 yellow squash, 1 in chunk
1 zucchini, 1 in chunk
1 bell pepper, 1 in pieces
1 clove garlic minced
1 pinch oregano
1 tsp basil purée
Red pepper flake
Balsamic vinegar 

Sauté onion then add veggies.  When start giving off liquid, simmer 20 minutes covered.  When soft, scoop out eggplant, purée eggplant with spices, mix back into rest of veggies. Add vinegar, salt, and pepper to taste. 

Cook Nicole Taylor fresh pasta and toss with sauce. 

Serves 2.

Not a big fan of eggplant. This made sure to avoid that undercooked eggplant texture and kept the oil down.  Would make a variation again although variation again makes no sense. 

Sent from my iPad

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