Wednesday, July 22, 2009
This is a recipe that uses everything fresh from my garden. I made this for Raven’s lunch and everyone ended up eating it. I used whole-wheat pasta but your favorite pasta is fine. This is What’s Cookin on Beaty’s Creek on this cool summer day.
¼ cup olive oil
1 purple onion-peeled and diced
2 eggplants-peeled and chopped into 2 inch pieces
4 zucchini- trimmed and cut into 2 inch pieces
4 tomatoes-peeled and chopped
3 garlic cloves-minced
Salt and Pepper to taste
¼ cup chopped basil
In a large skillet heat oil over medium high heat, to that add onion until slightly softened. Now add garlic, eggplant, zucchini, salt, pepper, and tomatoes add cook covered until veggies soften up. Pour over pasta of your choice and top with basil.