Meals Matter

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Contributed By: DCC
DCC

Eggplant and zucchini give this dish great flavor and texture.

Ingredients

1 Medium onion, halved and thinly

Sliced

2 cloves Garlic, minced

2 tbsp Vegetable oil

1 Small eggplant (1lb), peeled, cut

Into 1/4-inch cubes

2 Medium zucchini, halved

Lengthwise, cut into 1/4-inch

Slices

2 cans (16oz each) tomatoes,

Undrained, cut into bite-size

Pieces

1/4 cup Worcestershire sauce

1 1/2 tsp Italian seasoning

1/4 tsp Pepper

8 oz Uncooked linguine

1/2 cup Grated Parmesan cheese

Additional Parmesan cheese,

Optional

Preparation

In large skillet, cook and stir onion and garlic in oil until onion is tender. Stir in eggplant, zucchini, tomatoes with juice, Worcestershire sauce, Italian seasoning and pepper, Simmer, covered, 20 minutes, stirring occasionally. Meanwhile cook linguine according to package directions; drain. In large bowl, toss linguine with vegetable mixture and 1/2 cup Parmesan cheese. Let stand 5 minutes before serving. Serve with additional Parmesan cheese, if desired.

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