Ingredients

1 small eggplant, about 8 oz (250 g) 2 small zucchini, about 12 oz (375 g) 2 tbsp (25 mL) extra virgin olive oil 1 cup (250 mL) store-bought or homemade vegetable stock 4 plum tomatoes, chopped 2 cloves garlic, minced tsp (1 mL) each salt and pepper 4 cups (1 L) fusilli pasta cup (50 mL) freshly grated Parmigiano Reggiano cheese

Description

Small Portions Of This Simple Pasts Dish Are Perfect For A First Course, But It Has Enough Vegetables To Satisfy Your Family For A Full Dinner. This Recipe Is From My Cookbook, Italian Express: 150 Fast And Easy Family Favorites. Try Using Carrots, Brocco

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