Meals Matter

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Contributed By: DCC
Fresh Garlic Association

This quick and easy recipe is packed with vitamins and flavor.

Ingredients

1 Eggplant, peeled and cut into

Small sticks

1/2 lb Fresh mushrooms, sliced

2 Medium carrots, peeled and

Sliced diagonally

3 to 5 cloves Fresh garlic, minced

2 Medium zucchini, shredded

3 tbsp Olive oil

1 tsp Dried oregano, crushed

1 tsp Dried basil, crushed

1 Large tomato, cut into wedges

2 tbsp Water

12 oz Uncooked spaghetti or other

Thin pasta, hot cooked and drained

Grated Romano cheese

Preparation

In a large skillet, stir-fry eggplant, mushrooms, carrots and garlic in oil over high heat for 2 minutes. Stir in zucchini, oregano and basil; stir-fry 1 minute more. Add tomato wedges and water; cover and steam 2 minutes. Serve over hot pasta; top with grated Romano cheese.

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