Pasta with Zucchine, Eggplant & Tomatoes

Pasta alla Siciliana


1 pound Penne Rigate
9 tablespoons olive oil
1 lb. of Japanese Eggplant 1/4-inch diced (or regular eggplant)
1 lb. Of Zucchine,1/4-inch diced
8 garlic cloves, thickly sliced
1/2 teaspoon red pepper flakes
1/2 white onion chopped
1 lb. of peeled, seeded and diced tomatoes, (approximately 4-5 tomatoes)
4 1/2 tablespoons chopped
fresh basil
4 1/2 tablespoons chopped fresh Italian parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Romano or Parmesan cheese
Serves 4 to 6
Printable Version
Heat the oil in a large sauté pan set on high heat until sizzling, about 3 minutes. Stir in the diced zucchini and eggplant stirring well. Cook for 3 minutes then add the diced Garlic and red pepper flakes. Cook for 3 more minutes and add the chopped onions and stir well. Cook 5 more minutes and add the chopped tomatoes the basil and the parsley. Cook 5 more minutes, stir well. Reduce the heat to medium-low, add the salt and pepper and cook for 5 more minutes, then keep warm on low heat.
Cook the pasta in the boiling water according to the directions on the package. Drain well and the return to the pot.
Pour the sauce over the pasta and stir well over medium-low heat 3-5 minutes to incorporate the sauce. Turn off the heat, add the optional cheese and stir well and serve.
Chef's Tip:
To make this dish tastier, place in a colander the diced eggplant and zucchini sprinkle with 1teaspoon of salt and place a plate on top and weight down with a pound of weight. Let the vegetables drain for 15 minutes. Discard the juices that have accumulated below, dry the vegetables with a kitchen towel before you cook them.
©2015 Nick Stellino Productions