We put up zucchini and eggplant in the freezer each year from Ken’s garden. This is one way that I can cook the zucchini that I like with the eggplant that Ken likes with the pasta and cheese that we both love.. The ingredients call for 4 oz of pasta, I cooked 8 oz and froze half. This is a good way for a quick meals when the need arises..
4 oz of whole wheat pasta, I used the penne
3 tbls unsalted butter
2 tsp of minced garlic
1 med zucchini, cut in to bite sized pieces
1 small eggplant ,cut into bite sized pieces
1 med onion, chopped
1-2 tsp basil
1 tsp black pepper
1 cup of low moisture, part skin mozzarella, shredded
Cook pasta ,drain, set aside.
In a lg skillet, melt butter and garlic. Pour in remaining ingredients, except the pasta and cheese. Cook over med- heat, stir occasionally, until veggies are just tender… Stir in pasta. cook til thoroughly heated, add cheese, stir til melted.
This is good all by itself or with sides. Tonight I sauteed a few small shrimp in garlic and olive oil, made a salad and served with my garlic cheese loaf. I didn’t add cheese to my salad since it was already in pasta and the bread. Tomorrow the pasta can be reheated for lunch with no sides..unless I want a small portion of bread.
Also good with chicken, mixed in or on side..