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The fresh vegetables of this vivid dish–tomatoes, eggplant and bell peppers–evoke all the delectable flavors of southern France.
Bring large pot of lightly salted water to a boil. Add pasta, stirring to prevent sticking. Cook until just tender. Drain, reserving 1/2 cup pasta water; rinse under cold running water and drain well. Transfer pasta to serving bowl.
In large skillet, heat oil over medium heat. Add onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes. Add eggplant and tomatoes and cook, stirring often, until the vegetables are tender and tomatoes release their juices, about 20 minutes. Season with salt and pepper. Add vegetables to pasta in bowl.
Add reserved pasta water to skillet and cook over high heat, stirring, until reduced slightly. Add it to pasta and vegetables and toss to combine. Serve pasta topped with basil and garlic crumbs and grated Parmesan or soy cheese if desired.
- Calories 374
- Carbohydrate Content 68 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 6 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 14 mg
- Sugar Content 0 g