1 Tablespoon olive oil
pats of butter
8 ounces dry pasta (I use Gemelli or anything curly)
large round or 4 Japanese eggplant
1 medium zucchini
1 crookneck or
1 jar Piperade
2 heaping teaspoons chopped garlic
cup Pamigiano Reggiano cheese
1 cup mozzarella
handful of fresh chopped
basil or oregano or parsley or all three combined
as directed on box, set aside. Dice eggplant, squash to equal about 8 cups. In large saute pan, add olive oil,
butter, eggplant, zucchini, garlic, salt & pepper to taste and saute for 5 minutes until tender. Put a lid on top
if you want to keep moist. Add jar of Piperade, cooked noodles, Pamigiano Reggiano and stir together.
Spray a 9x11 pan with nonstick spray. Put noodle mixture in pan and top with mozzarella
and bake at 425 for 30 minutes or until cheese melts.
I love this because a little more or less of anything, it can't turn out bad! If you want
an all in one, add any cooked meat, ground or chopped! Gotta love a one pan meal!