Garden Pasta
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 small Eggplant
1 small Zucchini
1 small Onion
4 Cloves garlic
2 Tomatoes
Handful of broccoli
Flowerettes
Marsala wine
Red wine
Balsamic vinegar
Herbs (I used marjoram,
Sage, chives, basil, an
1 pound Linguine

Preparation

1 Boil water for linguine.  2 Dice onion and sautee in wines and vinegar. Chop garlic and add after 3 minutes. Throw in all herbs veges except the tomatoes, and cook down, adding water if necessary (cook pasta in the meantime). When cooked to taste, add tomatoes. 3 Serve vegetables over pasta.

About


Cooking the eggplant in the wine and vinegar gives it a subtle sweetness, and a consistency a bit like mushrooms. Recipe by Dave Garland.