"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."
"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. 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."
Vegetable and Pasta Stew yields 6 to 8 servings. Ingredients include olive oil, eggplant, red onion, green onions, red bell pepper, cauliflower, zucchini, salt, pepper, small dried pasta, Parmesan, and additional oil and seasonings. Vegetables are sautéed until browned and tender, then set aside. Pasta is cooked al dente while reserving 1/2 cup of cooking water. Pasta is tossed with Parmesan, oil, salt, pepper, and the reserved cooking water, then combined with the vegetables. Small pasta shapes such as penne, ziti, or farfalle are recommended. Additional Parmesan may be served as a garnish.
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