INGREDIENTS
2
tablespoons olive oil
1
clove garlic, minced
1
small eggplant, unpeeled, cut into 1/2-inch cubes (about 2-1/2 cups)
4
plum tomatoes, peeled and chopped
1
can (6 ounces) tomato paste
1
teaspoon dried basil
1/2
teaspoon dried oregano
1/4
teaspoon salt
1/8
teaspoon black pepper
1
medium zucchini, thinly sliced (about 2 cups)
Hot cooked pasta
Grated Parmesan cheese
Chopped fresh parsley
PREPARATION:
- Heat oil in large skillet over medium-high heat. Add garlic; cook 1 minute. Stir in eggplant, tomatoes, tomato paste, basil, oregano, salt and pepper. Cover; simmer 15 minutes, stirring occasionally. Add zucchini; simmer, covered, an additional ten minutes, stirring occasionally. Serve sauce over pasta; sprinkle with Parmesan cheese. Garnish with parsley.
This recipe appears in:
Italian
