directions
-
1
Heat olive oil in a large, heavy, preferably nonstick skillet
-
2
Add onion and red and green peppers; saute until tender, about 10 minutes
-
3
Add egg- plant; cook over high heat stirring frequently until eggplant begins to brown about 5 minutes
-
4
Stir in tomatoes, garlic, salt, and pepper
-
5
Cook, stirring, 5 minutes
-
6
Stir in basil
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7
Toss hot pasta with the sauce and serve at once
-
8
Serve with cheese, if desired
-
9
Serves 4.
Summer Garden Sauce
ingredients
- 5 tablespoons olive oil
- 1 cup chopped Spanish onion
- 1 medium red bell pepper, stems and seeds removed,
- diced
- 1 medium green bell pepper, stems and seeds
- removed, diced
- 1 small eggplant (about 1 pound), trimmed, peeled,
- and cut into 1/2-inch cubes
- 1 pound fresh ripe tomatoes, cored and diced
- 1 garlic clove, crushed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh basil
- Grated Parmesan cheese