2 tsp. olive oil 1 C. sliced onions 1 C. sliced eggplant 1 1/2 C. sliced zucchini or yellow squash 1/2 C. red bell pepper 1/2 C. green bell pepper 2 tsp. crushed garlic 1 1/2 C. quartered Italian plum tomatoes 2 T. heavy cream Salt and freshly ground black pepper (to taste) 1/2 lb. penne pasta 1/2 C. fresh basil, torn into small pieces 1/4 C. freshly grated Parmesan cheese
Put a large pot of water on to boil. Meanwhile, heat the olive oil in a non-stick frying pan and add the onion; saute for 5 minutes. Wash the eggplant and zucchini; cut into very thin julienne strips, about 2" long and 1/8" thick. Cut the peppers into strips, as well. Add all the vegetables and the crushed garlic to the pan with the onions. Saute 8 more minutes; stirring occasionally. Cut the plum tomatoes into quarters and add to the pan with their juice. Lower the heat to a simmer; cook about 5 more minutes. Add the cream; season with the salt and pepper to taste. When the water comes to a boil, add the pasta. Boil about 10 minutes. It should be cooked through, but remain firm. Drain the pasta and place in a large serving bowl or platter. Pour the vegetables over the pasta. Sprinkle with the basil and Parmesan. This is a great summer recipe when fresh vegetables are readily available right from the garden. Any vegetables may be used.