A substantial meal, this captures the flavors of summer in each mouthful. It makes a filling entr8Ee, so keep desserts light. Adapted from Rachael Rays 30-Minute Meals Veggie Meals.
4 cloves garlic, minced
¼ tsp. crushed red pepper
3 Tbs. extra virgin olive oil
1 small red bell pepper, seeded and chopped
1 green bell pepper or 1 Cubanelle pepper, seeded and chopped
1 medium-sized yellow-skinned onion, chopped
1 small eggplant, peeled or skin on and diced
1 medium-sized zucchini, coarsely diced
20 kalamata black olives, pitted and coarsely chopped
2 Tbs. capers, drained
1 28-oz. can crushed tomatoes
½ lb. rigatoni pasta, cooked until al dente
3 oz. pine nuts, toasted until golden
- Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.
- Add tomatoes and parsley, and heat through. Toss with pasta, and top with toasted pine nuts.
SERVES 4 to 6