Some of the best fresh vegetables of summer are brought together in this one dish. If you like pasta, you'll love this.
8 tablespoons olive oil
1 large eggplant (about 1 pound), peeled and cut into half inch pieces
1 medium onion, finely chopped
1 sweet pepper (ribs and seeds removed), finely chopped
1 zucchini (about 8 ounces), quartered lengthwise, then sliced 1 inch thick
2 cloves garlic, minced
salt and pepper
1 pound lean ground beef
1 quart fresh tomatoes (about 2 pounds), peeled and torn or cut into bite sized pieces
1 tablespoon dried oregano
1 pound penne pasta (or your favorite shape, after all, they all taste the same)
parmesan cheese, shaved or grated
Add tomatoes, oregano, and reserved eggplant and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low and simmer for 25 minutes until sauce is thick and eggplant is tender.
Meanwhile, bring a large pot of salted water to a boil, add pasta, and cook until al dente according to package directions. Drain and serve topped with sauce and parmesan cheese. Some crusty bread would be perfect alongside this dish.
Note: This recipe makes enough for eight people. When I made it, I cut it in half and saved the extra veggies for another day.