Garden Vegetable Pasta

After picking an eggplant, some zucchini, and some basil from my garden I came back to the city to make a summery dinner. I did go out and buy some tomatoes and garlic (my tomatoes aren't ready just yet). I also used rachette pasta because I knew Jamie would like it, but use anything you've got at home. This is great and summery and is a good way to use your veggies - or those you pick up at the farm stand!

Ingredients:
3 small zucchini
1 small eggplant
3 garlic cloves, crushed
3 tbsp extra virgin olive oil
1 tsp (or more to taste) red pepper flakes
4 plum tomatoes, cut into cubes
1 tsp tomato paste
2 tbsp water
Basil

Directions:
Heat 2 tbsp olive oil in a large skillet. Add the garlic. Cut the eggplant into 1/2 inch cubes and add to the pan. Saute until they start to soften.

Meanwhile, using a mandolin, slice the zucchini into very thin discs.

Add the zucchini and red pepper flakes and additional 1 tbsp of olive oil if you need it. Saute until zucchini starts to soften. Add the tomatoes. In a glass or small bowl, mix tomato paste and water thoroughly, then add to the pan and stir.Simmer until tomatoes soften, partly covered. Add some julienned basil (save some to go on top). Add salt and pepper to taste.

Serve with pasta and add some basil on top, and put out with some grated Pecorino Romano.