VEGAN: Rotelle With Mixed Summer-Vegetable Sauce

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* Exported from MasterCook *

 

Rotelle With Mixed Summer-Vegetable Sauce

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 119

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 large finely chopped onion -- (about 10 ounces)

3 large garlic clove -- finely chopped

8 ounces eggplant -- (about 1/2 medium)

cut into 1/4-inch cubes

8 ounces chopped zucchini -- (about 1 medium)

1 medium chopped red bell pepper -- (about 6 ounces)

2 pounds ripe plum tomatoes -- peeled

seeded and coarsely chopped

OR 1 28-ounce can peeled plum tomatoes -- drained

seeded and coarsely chopped

1/2 teaspoon sugar -- or to taste

1/4 teaspoon crushed red pepper flakes -- or to taste

Salt and freshly ground black pepper -- to taste

1 cup vegetable broth -- about

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

1 teaspoon tomato paste

12 ounces rotelle or fusilli

OR other spiral-shaped pasta

 

MAKES 4 TO 6 MAIN-COURSE OR 8 PASTA-COURSE SERVINGS

 

This dish is a wonderful way to combine fresh eggplant, zucchini, bell

peppers, and tomatoes. Indeed, if you are a home gardener, you will have

considered your months of effort well spent after the first

mouthful. Because the amount of eggplant used here is relatively small and

is incorporated with so many other flavors, salting it first isn't necessary.

 

In a large nonstick skillet with a lid, heat the oil over medium-low

heat. Add the onion and garlic and cook, stirring, until softened, about

10 minutes. Add the eggplant, zucchini, and bell pepper. Cook, stirring,

until the vegetables begin to soften, about 3 minutes. Add the tomatoes,

sugar, red pepper flakes, salt, and black pepper. Increase the heat to

medium-high and cook, stirring frequently, until the tomatoes break down

and begin to form a sauce, about 10 minutes.

 

Add the 1 cup broth and tomato paste, stirring well to combine. Cover and

reduce the heat to maintain a gentle simmer, stirring occasionally, until

all the vegetables are tender and a sauce has formed, about 10

minutes. (If a thinner sauce is desired, stir in additional broth as

necessary.) Cover and keep warm until needed.

 

Meanwhile, cook the pasta in boiling salted water according to package

directions until al dente; drain well. Transfer to the skillet and toss

well. Serve at once.

 

Advance Preparation: The sauce can be held, covered, over very low heat for

one hour before tossing with the pasta. Or it can be stored, covered, in

the refrigerator for up to two days. Reheat over low heat and serve with

freshly cooked pasta.

 

MAIN-COURSE SERVING: Calories 496 - Protein 18g - Total Fat 9g - Saturated

Fat 1g - Cholesterol 0mg - Carbohydrate 89g - Dietary Fiber 9g - Sodium 171mg

 

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