Vegetables with Pasta

Central Market

(Central Market, eggplant, celery, carrots, fennel, onions, peppers, potatoes, tomatoes, pasta, Parmesan)

Yield: 6-8 servings

Ingredients

1 1-lb eggplant, chopped
Salt to taste
½ onion, finely chopped
½ C finely chopped celery
½ C finely chopped carrots
½ C chopped fennel
3 Tbsp olive oil (EVOO)
1 lb russet potatoes, peeled & chopped
2 red bell peppers, chopped
2 zucchini, chopped
1 C chopped Roma tomatoes
¼ to ½ C chicken broth
Black pepper to taste
8 oz penne or rigatoni, cooked
½ C chopped fresh herbs
½ C Parmigiano-Reggiano cheese

Instructions

1. Toss the eggplant with a generous amount of salt in a colander set in large bowl. Let stand 30 min; rinse and drain.
2. Sauté onion, celery, carrots, and fennel in olive oil in a large, heavy pan over medium-high heat until onion is translucent. Add eggplant, potatoes, red peppers, zucchini, tomatoes, and ½ C broth and mix well.
3. Season with salt and pepper. Reduce heat and cook covered 10 min or until potatoes are tender, stirring occasionally and adding additional broth if needed; drain.
4. Cook 8 oz of Penne or Rigatoni (or other pasta) using package directions; drain.
5. Toss with the vegetables, ½ Cup chopped fresh herbs and ½ C freshly gratted Parmigiano-Reggiano cheese in a bowl.
6. Serve immediately.