Tuesday, September 24, 2013

One Pot Eggplant and Zucchini Pasta with Soppressata


The last days of Summer have slipped away. We have beautiful days with really cool evenings and all the leaves have started turning.

Which means the garden has pretty much stopped producing summer squash, eggplant, peppers and tomatoes. What better way to make use of the last crop than a hearty and satisfying pasta dish??

And even better, it's all made in ONE POT!!

Yep, that's right, all the vegetables are sauteed and then add in tomatoes, pasta, broth and bake! 

Easy Peasy!! (oh and yeah, I am back to using my oven now that it's cooled off!! Yay!!)

2-3 cups Zucchini, chopped into 1” pieces
2-3 cups Eggplant, chopped into 1” pieces
1 medium Onion, chopped
1 tbsp Olive Oil
4 oz. sliced Soppressata or salami
2-3 garlic cloves, minced
2 cups pureed Tomatoes (I used my own, made from the garden)
1 tbsp Italian Seasoning
1 cup White Wine (or use broth or water)
2 cups Chicken broth
8 oz. Penne, Mostaccioli or other small pasta
2 tsp salt
1 tsp pepper
¼ cup Parmesan Cheese

1.    Preheat oven to 350F and heat a Dutch oven over medium heat, add in oil.
2.    Add in zucchini, eggplant and onion, season with salt and pepper and sauté for 3-5 minutes. Add in Soppressata and saute for another 2-3 minutes.
3.    Add in garlic and sauté for one minute.
4.    Deglaze pot with 1 cup White wine.
5.    Stir in tomatoes, Italian seasoning, broth and pasta.
6.    Cover and place in oven. Cook for 25-30 minutes.
7.    Carefully remove pot from oven, sprinkle Parmesan cheese over the top and stir to combine.  
8.    Serve with additional cheese if desired.


This recipe is shared on My Link Parties