Whole Wheat Penne with summer vegetables

By barbsjustagirl

Ingredients

• 3 Tbsp olive oil
• 1 large eggplant, peeled and chopped
• salt and pepper
• 2 med. zucchini, chopped
• 1 large onion, chopped
• 1 28-oz can diced tomatoes, with juices
• 1 Tbsp dried oregano
• 1 lb whole wheat penne
• 1/2 cup sliced fresh basil leaves

Preparation

Step 1

1. Warm 2 Tbsp. oil in a skillet over medium heat. Add eggplant, sprinkle with salt and pepper and saute until browned, about 4 minutes. Add zucchini and cook until tender, about 6 minutes longer, stirring occasionally. Remove to a bowl.

2. Add 1 Tbsp. oil to skillet and saute onion for 3 minutes. Stir in tomatoes with juices and oregano. Cover, reduce heat to medium-low and simmer for 10 minutes. Cook pasta as package label directs.

3. Turn heat to medium and add zucchini and eggplant to skillet; saute until warmed through, about 3 minutes. Season with salt and pepper. Top pasta with sauce, sprinkle with basil (add a little grated Parmesan if desired) and serve.