A simple but tasty pasta that highlights the beautiful vegetables including eggplant, capsicum and tomatoes. Serve with parmesan cheese and a good red wine.
I was looking for a way to use our eggplant and other vegetable harvest from the garden and found this recipe. I didn't leave the skin on the eggplant because I didnt' know how that would taste, so I guess that's why my eggplant cooked so quickly. I removed it from the pan early and let the peppers continue to cook. I also added a little red onion to the eggplant mixture and the tomatoes. I was surprised at how delicious this was. My husband and I loved it. The olives and basil really added a nice touch. Whenver I have pasta I always top it off with pecorino romano cheese. I also added a couple of hungarian hot wax peppers which gave it some zip. This meal was so easy and used up all the vegetables my husband picked in the garden yesterday! - 04 Aug 2009 (Review from Allrecipes USA and Canada)
I made this for two,I used one eggplant, kept the garlic, red pepper and basil the same, as they are ingredients we tend to add extra when cooking anyway. I didn't have fresh tomatoes, so I used one can of diced tomatoes. I also sprinkled some parmesan cheese over the eggplant mixture in the pan.Served over ziti,as it was what I had on hand and I lightly sprinkled some grated parmesan cheese over the tomato sauce mixture. It's a good summer recipe for eggplant and not heavy like eggplant dishes with a lot of cheese. - 16 Aug 2009 (Review from Allrecipes USA and Canada)
Loved it. Made it with one good size eggplant and kept the rest amounts the same. Used canned tomatoes since I was short on tomatoes. Had to use dry herbs as well...so I figure if it is this good with these changes, the fresh ingredients could only be better. Thanks for the great recipe to use my eggplant and red pepper without a lot of cheese. - 14 Oct 2009 (Review from Allrecipes USA and Canada)