No ImageWeeknight Pasta with Zucchini, Eggplant, and Peppers

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  1. Joe Asaro

    hey folks, here’s an Italian boy with friendly advice that if you want to enjoy eggplant and not have it taste like rubber you must cook it for longer than the five minutes allowed in this recipe. Eggplant must must be tenderized and brokend down to bering out the complexities of its tast and then you have a worthy addition to this dish.

  2. Brasserie Louis

    Hi Elise, this is so good and a nice light/healthy summer recipe. This one is a keeper.

    xxxxxyyyyy

  3. joanne

    I use all the same vegetables but I roast them with olive oil until some blackened spot show and the juices are dried up. Then I add it to a pot with olive oil and garlic and stir in 28 ounces of marinara (Trader Joe’s). Serve over pasta. Or in a wrap. Or out of a bowl with a heap of grated cheese. Simple is always best/

  4. michelle fan | chasing bagels

    I love the idea of enjoying the last summer vegetables in a way that leaves them so fresh and pure. Also love the idea of any recipe that has me standing over a hot stove for as short a time as possible!

  5. Priya

    Hi Elise,
    I tried this recipe today and it came out very good. Very simple yet tasty recipe. I made these changes, added some fresh garlic to the pan as you suggested and threw in a handful of baby spinach along with Veggies. I skipped cheese and it still tasted yumm!

    Thank you for another great recipe :-)

    Priya

    xxxxxyyyyy

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