Pasta with Fresh Vegetables Recipe
Ingredients
1 small eggplant
2 small carrots
5 or 6 Italian plum tomatoes
2 small onions
1/3 cup slivered almonds
1 lb pasta (spaghettini linguine, etc.)
2 t olive oil
5 t.butter
8 leaves fresh basil, minced
Salt and pepper
Freshly grated Parmesan cheese
Directions
Peel and chop the onions, scrape and chop carrots.
Heat 2 T. olive oil and 2 T. butter in a large skillet.
Saute carrots and onions.
Add tomatoes, mashing them by hand and with a wooden spoon.
Add salt and pepper and fresh basil.
Cook over medium heat 25 minutes, stirring until sauce is thick and smooth.
While tomato sauce is cooking peel and chop eggplant into cubes.
Saute in 3 T. butter until brown.
Stir eggplant and slivered almonds into tomato-vegetable sauce.
Simmer 5 minutes.
Meanwhile, cook pasta al dente.
Serve with sauce and Parmesan cheese.
Heat 2 T. olive oil and 2 T. butter in a large skillet.
Saute carrots and onions.
Add tomatoes, mashing them by hand and with a wooden spoon.
Add salt and pepper and fresh basil.
Cook over medium heat 25 minutes, stirring until sauce is thick and smooth.
While tomato sauce is cooking peel and chop eggplant into cubes.
Saute in 3 T. butter until brown.
Stir eggplant and slivered almonds into tomato-vegetable sauce.
Simmer 5 minutes.
Meanwhile, cook pasta al dente.
Serve with sauce and Parmesan cheese.
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