Thursday, February 24, 2011
Pasta and Veggies with Rosemary
1/2 an eggplant, salted, drained, and then cubed in 1/2" pieces
1 zucchini, diced
1 tomato, diced
10-15 black olives, sliced
1 bunch spinach, chard, or other greens
3 Tablespoons good quality olive oil
2-3 cloves garlic
1/2 teaspoon chopped fresh rosemary
salt and pepper
1/2 pound pasta, any shape
Cook pasta according to package directions. In a frying pan, saute garlic gently in olive oil for 1-2 minutes. Add eggplant and zucchini and stir occasionally 2-3 minutes. Add spinach or greens and stir occasionally until tender. Add remaining ingredients until well mixed. Season with salt, pepper, and Parmesan cheese to taste.
NOTE: Salting and draining the eggplant will keep it from absorbing all the oil when you put it into the frying pan, so don't be tempted to skip this step. It really does make a difference.