Ingredients
1 zucchini- cut in half moons
3 skinny small eggplant- cut in half moons
5 roma tomatoes very ripe-diced
1 medium onion-diced
4 garlic cloves- crushed with kosher salt
3 teaspoons dried italian seasoning
kosher salt
4 cups of penne pasta
4 tablspn of oilve oil
1 can of 8 oz tomatoe paste
1 tub of feta cheese
Preparation
-First boil water in a stockpot, add salt. When water comes to rapid boil, add pasta, cook 13 min. -In seperate sauce pan add olive oil and garlic on medium heat, cook for 2 min uncovered (don’t burn the garlic) -add onions, cover for 4 min, until soft -add tomatoes,paste,eggpant &zucchini, and 1 cup of water from pasta cover and let cook for 10-12 min -drain pasta, then mix in feta, add sauce when done
