Vegetable and Pasta ‘Stew’
Yield: 6 to 8 servings
INGREDIENTS
1/3 cup extra-virgin olive oil
1 medium eggplant, unpeeled, cut into 1- to 1 1/2-inch pieces, about 3 1/2 cups
1 medium red onion, coarsely chopped
10 green onions, trimmed of roots and dark green stalks, white and light green portion cut into 1-inch pieces
1 red bell pepper, seeded, cored, cut into 1/2-inch pieces
1/2 head of cauliflower, cored, divided into florets
1 medium zucchini, trimmed, cut into 1-inch pieces
1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, to taste
Pasta
1 pound small dried pasta, such as penne, ziti, bow-tie
1/4 cup grated Parmesan cheese, plus additional for garnish
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
1. For vegetables: Heat olive oil in large deep skillet. When hot, add eggplant and cook over medium-high heat for about 5 minutes, or until browned on all sides. It will absorb most of the oil. Add red onion, green onions, bell pepper, and cauliflower (add a tiny bit of oil if needed); gently toss. Cover and cook over medium heat for 5 minutes. Add zucchini and cook, covered, for another 2 minutes. Add salt and pepper. Gently toss and set aside.
2. For pasta: Bring about 4 quarts of salted water to a boil in a large pot. Add pasta and cook al dente according to package directions. Reserve 1/2 cup of cooking water. Drain pasta.
3. In large bowl, place reserved pasta-cooking water, 1/4 cup Parmesan, 2 tablespoons oil, salt and pepper; stir. Add pasta and toss. Stir in reserved vegetables. Taste and adjust seasoning if needed. Pass some Parmesan cheese for optional topping.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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