Excellent Eggplant

I have seen eggplant at the store the last few times I have gone shopping and I really wanted to try it. I made up a sauce recipe using the eggplant and some other veggies....holy yummy!

Eggplant and Squash Pasta Sauce

1 medium sized zuchini
1 medium sized summer squash
1 small eggplant
1/4 cup red onion
5 roma tomatoes, chopped into small pieces

fresh herbs (basil, thyme, oregano)

2 8oz cans tomato sauce
light olive oil


Using a large skillet, cover bottom of pan with olive oil. Chop eggplant, zuchini and summer squash into bite size pieces. Place into oil with 1/2 cup water and cook on medium heat, covered. Chop red onion into small pieces and add to skillet. Add garlic and stirring often, allow veggies to steam for 20 minutes, or until tender.

In a food processor, chop fresh herbs. Add tomato sauce and pulse until blended. In a separate skillet, pour herb/sauce mixture and add chopped tomatoes. Cover and simmer for 5-10 minutes, just long enough for tomatoes to become soft, but not mushy.


In a large bowl, mix the sauted vegetable mix and the tomato sauce.

Stir together and spoon over pasta.

I tried a new kind of pasta this time...it is whole wheat and almost half the calories of regular pasta...I was afraid it was going to taste nasty because most healthy foods do, but it was delicious!

Sprinkle the pasta with a shredded parmesan and ramano cheese blend and some salt and pepper, and viola! Tasty Egg-cellent Pasta!