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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Over holidays perused family old cookbooks (church and organizations) and found this. Ingredients:
1/2 cup oil |
1 clove garlic finely chopped |
1 lb. zucchini or other squash,cubed |
1/2 lb. eggplant, cubed |
1 cup bell pepper strips |
1 lb canned tomatoes, chopped |
1 can (10 oz) tomato puree or tomato sauce |
1/2 t. oregano |
8 oz. elbow macaroni |
1/2 cup parmesan cheese |
Directions:
1. Start boiling pasta water. Add macaroni when boiling, and cook al dente. Drain. set aside.
2. In large skillet, heat oil, and saute garlic 4 minutes, and add zuke, eggplant, peppers, and saute 5 more minutes. add tomatoes, and puree, and spices. Simmer 45 minutes, stirring occasionally.
3. Add the cooked pasta into the veggie skillet, turn into a casserole dish, and top with the parmesan. Reheat in 350 oven for 20 minutes.
4. enjoy!
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