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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Vegetable Delight
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Tomato Basil Pasta with eggplant& zuchini 1 hour 2-4 servings Ingredients i large eggplant, 1 large zuchini, 1 onion, 2 cans organic diced tomatoes, 1 large garlic bulb, salt, pepper, olive oil, parsley, 1 box cherry tomatoes, 3 shallots, minced garlic and 1 box elbow pasta Directions Preheat oven to 450. Cube the eggplant, zuchini and onion and diced the garlic bulb. Then place in the lasagna dish. Season with a dash of salt and pepper. Then add in 2 cans of diced organic tomatoes and stir. Bake for 45-55 minutes. Stir occasionally. Bring 4 quarts water to a boil and then add elbow pasta. Cook until done. Drain and then return to pot. While pasta is cooking, get the remaining ingredients ready for the saute. In a medium bowl combine cherry tomatoes cut into halves, parsley finely chopped, chopped shallots and 1 tblsp olive oil. Mix well together. Heat saute pan on medium heat. Add all ingredients to the pan with mince garlic. Stir until mixed well. Let cook for 12 minutes but continue to stir until you see a juice form. When done, add pan ingredients to cooked pasta and stir. Add 1 more teaspoon of olive oil.
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