There was a gorgeous eggplant in the produce section of the grocery store today.  I had gone in wanting to pick up some ribs for dinner and came out with a load of veggies and a new inspiration for tonight’s meal.  One of the things I love about making pasta dishes is that they’re so quick to make.  Most take less than 15 minutes, including prep time.  As a busy business owner, I’m always short on prep time.  And even though I love to cook, there are days when it’s tough to find even fifteen minutes to spend in the kitchen.  This meal took about 15 minutes to prepare.  Gotta luv that!

Rustic Veggies with Pasta

1 medium eggplant, cubed into 1″ cubes
2 medium zucchini, sliced
1 whole orange pepper, sliced into thin rings
1 whole garlic clove, peeled and minced
1 15-ounce can diced tomatoes
12 whole kalamata olives, pitted and sliced
1/4 cup vegetable oil
2 teaspoons dried rosemary
1 teaspoon oregano
1 teaspoon dried parsley
1/2 cup crumbled feta cheese
cooked pasta

Heat 1/4 cup vegetable oil in large heavy skillet and heat over medium heat.  Add spices, garlic, peppers and zucchini to skillet and cook just until they begin to soften, about five minutes, turning occasionally.  Add cubed eggplant and continue cooking, stirring occasionally, just until eggplant is done.  Add canned tomatoes, stir and let simmer for about 5 minutes.  Remove from heat, stir in sliced olives, put mixture into large serving pasta bowl.  Toss with hot cooked pasta (I used rice rotini pasta as it’s gluten free).  Sprinkle with feta cheese and serve.  Yum!

For a heartier meal, you can add sausage or chicken.  Cube chicken and cook separately.  Set aside and then use the same skillet to cook your vegetables.  When you add the eggplant to the dish, add your chicken or sausage back in and continue with the rest of the recipe.

Kitchen Table Talk…

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