Recipe: Call it a 'stew' if you must, but this veggie dish is delicious

"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). This mix is a scrumptious way to get vegetables happily down the kid's gullets. Use the style of smallish pasta you like best, such as penne, ziti or farfalle."

"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 to"

Vegetable and Pasta 'Stew' yields six to eight servings and features eggplant, red and green onions, red bell pepper, cauliflower, and zucchini sautéed in extra-virgin olive oil. Small dried pasta like penne, ziti, or farfalle is cooked al dente and combined with reserved cooking water, Parmesan cheese, olive oil, salt, and pepper to create a cohesive sauce. The sautéed vegetables are folded into the pasta and the dish is seasoned to taste, with extra Parmesan for garnish. The recipe absorbs oil during cooking and allows adding more vegetables for extra bulk and nutrition.

Read at The Mercury News