Solange's Zucchini And Eggplant Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/2 lb multigrain whole wheat penne
• 3 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves
• 1 small eggplant
• 1 medium zucchini
• 3 large tomatoes
• 2 teaspoons oregano
• salt
• 15 basil leaves, shredded

Recipe

• 1 cook the pasta. peel and cube eggplant, zucchini, and tomatoes. saute onions in olive oil. when they become soft add garlic, stirring so not to burn.
• 2 add tomatoes, zucchini, and eggplant. add oregano and salt. put a lid on the skillet and let it cook until veggies are tender and cooked and most liquid has evaporated. once pasta is cooked, throw it in the skillet and toss.
• 3 add and mix the shredded basil leaves in the pasta mixture. if you feel the sauce is too dry you can add a bit of the pasta water to moisten the sauce. serve with parmesan cheese.