Gluten Free Pasta with Eggplant & Zucchini!
Looking for a meat-less pasta dish? Maybe you’re avoiding meat during Fridays in the Lenten Season? Well, here’s a really simple recipe. And it won’t break the bank, yet it’s nutritious and 1 package of pasta can fill quite a few hungry appetites.
2 tbls Extra Virgin Olive Oil
1 large green Zucchini. Skin left on, ends cut off. Diced.
1 Eggplant, about 8 in. long. Peel off some skin, sort of “stripe” it. Then cut in cubes about 1 inch in size.
1 Shallot. Chopped
2 Garlic Cloves, Minced
One 14 ounce can Crushed Tomatoes. I like Muir Glen Roasted Crushed Tomatoes.
½ cup Water for the Sauce
Salt & Pepper to taste
3 Basil Leaves, fresh. Or ½ tbl Dried
Few Parsley Leaves, fresh, chopped or ½ tbl Dried.
Pinch of Oregano Flakes. Really, just a pinch.
1 Pkg. Gluten Free Penne or Rigatoni, Ziti, etc. Your choice.
Some grated Cheese such as Parmesan or Romano for garnish when plating.
Get all of the ingredients sliced, chopped, etc and set aside.
Place the oil in a large fry pan, when warm, saute the Shallot until soft.
Add the Garlic and only saute until fragrant. No brown.
Add the Zucchini to these and saute until soft.
Add the Eggplant and stir into the mix. It absorbs everything liquid very fast, so don’t walk away or it will burn.
After a minute of stirring, add the Tomatoes and ½ cup Water. Combine well with a large spoon.
Add all of the spices & herbs EXCEPT the Basil.
Cover and simmer on low heat, stirring frequently for about 30 minutes.
Put up the pot of salted water for the Pasta while sauce cooks.
Just before the 30 minutes is up, add the Basil and stir into the sauce.
Cook the pasta until al dente.
When it’s done, before straining, reserve a ladle of this starchy water in a bowl or cup, & set it aside. Strain and set pasta aside, covered until sauce is done, if not done already.
At the end of that 30 minutes of sauce-cooking, add to the strained pasta and add that ladle of water.
Combine well, and then plate. Sprinkle Italian grated Cheese on top and enjoy!