A fresh and simple vegetarian pasta sauce, made with onions, zucchini, eggplant, red bell pepper and tomatoes, served over pasta.
A standby recipe for me is always pasta. I try to keep some type of pasta in the pantry then all I need is a sauce. This time instead of the usual tomato sauce I wanted to feel healthy by adding more vegetables. Sausage would work well with this recipe, but I didn't have any so I kept it vegetarian.
Very Veggie Pasta
1-2 Tbsp olive oil
1 onion, diced
1 Tbsp garlic, minced
1 large zucchini, peeled and diced
2 small Asian eggplants, peeled and diced
1 red bell pepper, diced
3-4 tomatoes, chopped
1 Tbsp dried basil
a few shakes or dried oregano
salt and pepper to taste
In a large saucepan, heat the oil over medium heat then add the onions. Cook until soft and translucent then add the garlic, cooking, until fragrant. Add a little salt and pepper to taste (and with each new ingredient addition)
Then add the zucchini, eggplant, pepper, tomatoes, and dried spices. Cover and reduce heat to low. Let cook for at least 1 hour until all vegetables are soft. Taste and add additional seasoning as needed.
Spoon over cooked pasta of your choice and top with Parmesan and torn fresh basil.
Makes 2 servings