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Late Summer Garden Sauce




Source of Recipe


Anthony's


List of Ingredients




16 oz Anthony's Your Favorite Pasta
1/4 teaspoon black pepper
1 cup spanish onion, chopped
1 garlic clove, crushed
1 lb fresh ripe tomatoes, cored and diced
1 medium green bell pepper, stems and seeds removed, diced
1 medium red bell pepper, stems and seeds removed, diced
1 small eggplant (about 1 pound), trimmed, peeled, and cut into 1/2-inch cubes
1 teaspoon salt
2 tablespoons fresh basil, chopped
5 tablespoons olive oil
grated parmesan cheese

Recipe



Cook and drain pasta according to package directions. Heat olive oil in a large heavy skillet, preferably nonstick. Add onion and red and green peppers; saute until tender, about 10 minutes. Add eggplant; cook over high heat, stirring frequently, until eggplant begins to brown, about 5 minutes. Stir in tomatoes, garlic, salt, and pepper. Cook, stirring, 5 minutes. Stir in basil. Toss hot pasta with the sauce and serve at once. Serve with cheese, if desired.