Guest Author - Jill Valente

I have been a very lucky girl this summer and have had the luxury of getting out the city almost every weekend. Trips to Shelter Island, Southampton and the Jersey shore just to name a few. One of my favorite things about traveling to these places is the farmer’s markets we come across. I love to pop in as many as possible and do my shopping for the week. This past weekend I picked up an eggplant, some zucchini, a green frying pepper and some fresh basil all of which were the inspiration for this hearty but healthy pasta dish.

Farmer’s Market Veggie Pasta
Eggplant is an excellent source of fiber and may also help lower cholesterol, peppers are high in vitamin C and basil can be used as a digestive aid. This meal is so packed with vegetables you can almost receive your recommended daily amount in one serving!

Ingredients
• 2 tbsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 green frying pepper, chopped
• 1 large eggplant, cubed
• 2 medium zucchini, quartered and sliced
• ¾ cup fat free chicken broth
• 1 28 oz. can of whole tomatoes
• 1 tsp. salt
• ½ tsp. black pepper
• 1 tsp. dried oregano
• ½ tsp. red pepper flakes
• ½ cup fresh basil leaves
• 1 lb whole wheat penne
• ¼ cup freshly grated Parmigiano Reggiano

Directions
Heat olive oil in a large sauté pan over medium and add onions, garlic and peppers. Sauté for about 3-4 minutes until onions are soft then add eggplant and zucchini. Increase the heat to high and add chicken broth, cover pan and let the vegetables steam for about 10-12 minutes. Add the whole tomatoes and break apart in the pan with a wooden spoon, and then add all seasonings and fresh basil leaves. Reduce heat and simmer for about 20 minutes stirring occasionally. Boil a large pot of water and cook pasta until al dente. Drain pasta and add to the sauté pan. Transfer to a serving dish and top with grated cheese. Makes 6 servings.

Notes
Some chefs suggest “salting” their eggplant before cooking it. I like it either way but if you are interested and don’t mind the added sodium place the chopped eggplant in a colander with a dish underneath to catch the moisture that drains out. Sprinkle with a tablespoon of salt and let it sit for about 30 minutes.