Pasta with Fresh Vegetable Sauce

By kathryns

From J. Pepin Today's Gourmet

Ingredients

• 1/2 lb spaghetti (#4)
• 1/3 c. olive oil
• 1 large red onion , peeled and slice thing (1-1/2 c)
• 1 small eggplant (6 oz) cut into 1/2-inch pieces
• 3-4 garlic cloves, peeled, crushed, finely chopped
• 1 ripe tomatoes (12-oz), seeded and cut into 1/2-inch pieces
• 1 tsp salt
• 1/2 tsp chopped parsley
• 2 TB grated Parmesan Cheese

Details

Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

1. Bring 3 qts of water to boil. Add pasta and cook about 8 minutes
2. Heat olive oil in large saucepan and sauté onions and eggplant until soft and lightly browned, about 8 minutes. Remove from heat and add garlic, tomatoes, s & p. Mix thoroughly and set aside.
3. Remove 1/3 c pasta liquid and add to eggplant mixture. Drain pasta; add to saucepan and toss with vegetables.
4. Divide among 4 plates; sprinkle with parsley and serve with cheese to taste.