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.
