Vegetable and Pasta ‘Stew’
Don’t be put off by the designation of “stew” in the title of this delicious dish. The concoction is delicious and packed with veggies (you can add more if you wish). My grandchildren love this mixture, and it’s a scrumptious way to happily get vegetables down their gullets. Yield: 6-8 servings
INGREDIENTS
1⁄3 cup extra-virgin olive oil
1 medium eggplant, unpeeled, cut into 1- to 11⁄2-inch pieces, about 31⁄2 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 1⁄2inch 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
1pound small dried pasta, such as penne, ziti, bow tie
1⁄4 cup grated Parmesan cheese, plus additional for garnish 2tablespoons 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 4quarts 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.