yum, yum, and yum!
My favorite way to prepare eggplant also involves zucchini. I've found that vodka marinara sauce pairs perfectly with eggplant, zucchini, and summer squash. Proportions below are approximate and adjustable. If you add the optional tomatoes (fresh or canned), then you'll want to use 1-2 Tbsp dried Italian herbs (1 tsp thyme, 1 tsp oregano, 2 tsp basil if you don't have a blend on hand). There's no need to remove the skin on the eggplant or squash unless it's exceptionally tough or bitter. If you leave the skin on the eggplant, you may need to simmer it a few extra minutes so it softens. This is easy to make, because you keep chopping and adding the veggies -- first the eggplant, then the squash, then the onion & mushrooms & peppers. By the time the peppers go in, the eggplant should be about done.
Jill's summer veggie pasta
1 jar vodka marinara sauce
4 oz wine (red or white, just not sweet)
1-2 cups diced tomatoes or 1 can tomatoes (optional)
1-2 Tablespoons mixed dried Italian herbs (if using optional tomatoes)
1 pound eggplant, cubed
1 pound zucchini and/or summer squash, cubed
2 red bell peppers, seeded and diced
1 large sweet onion, peeled and diced
8 oz mushrooms, sliced (optional)
1 pound pasta, cooked and drained
1/4 cup or more shredded mozarella
Combine marinara sauce and wine in a large skillet or pot, over medium heat. Add tomatoes and additional seasoning, if using. When it starts simmering, add the eggplant. When the eggplant begins to soften (8-12 minutes), add the squash and continue to simmer 5 minutes more. Add peppers, onion, and mushrooms (if using) and simmer another 5-10 minutes until all veggies are tender. Stir in cooked pasta (we like to use tortellini or Barilla Protein Plus pasta if this is a main dish). Add shredded mozzarella just before serving.
