Eggplant Componata and Pasta

If you’re not sure what to do with your eggplant, try this relish type eggplant recipe over pasta!

Ingredients:

• 2 tbsp olive oil
• 2 cups thinly sliced onions
• 4 cloves minced garlic
• 2 cups cubed eggplant
• 1 – 1/2 cup chopped tomatoes
• 1 – 1/2 cup thinkly sliced zucchini
• 1 large sweet red pepper, thinly sliced
• 1 cup thinkly sliced mushrooms
• 1/4 cup minced fresh parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp dried sage
• 1/4 tsp dried thyme
• 1/4 tsp hot pepper sauce
• 8 ounces of rigatoni
• 1/2 cup grated sapsago or Paremsan cheese

Procedure:

1. In large saucepan, over medim heat, heat oil and add onions, cooking until soft and stirring often.
2. Add garlic, cook for 1 minute and add eggplant, tomatoes, zucchini, peppers, mushrooms, parsley, bsil, oregano, sage, thyme, and hot pepper sauce.  Cover and cook over medium low heat until all the vegetables have released their natural juices.  This will take about 10 minutes.  Increase heat to medium and cook, uncovered, until the veggies are soft, 15 to 20 minutes.
3. In a large pot of boiling water, cook the rigatoni until tender.  drain and pout pasta onto a serving platter.  Top with the vegetables and sprinkle with cheese.

Super healthy and good for you with less than 25% of your calories from fat.