Eggplant, Zucchini and Piperade Casserole


1 Tablespoon olive oil
2 pats of butter
8 ounces dry pasta (I use Gemelli or anything curly)
1 large round or 4 Japanese eggplant
1 medium zucchini
1 crookneck or yellow squash
1 jar Piperade
2 heaping teaspoons chopped garlic
1/2 cup Pamigiano Reggiano cheese
1 cup mozzarella
handful of fresh chopped basil or oregano or parsley or all three combined

Cook pasta 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.

**Personal Note**
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!

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It's not just gourmet ... it's everyday!

© Monet Bonson