Summer Market Pasta

From Organic Style Magazine, via Gina Johnson

2 pounds small to medium eggplants

4 T olive oil, plus more for brushing

Sea salt and freshly ground pepper

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 medium yellow summer squash, diced

1 large tomato, seeded and diced

2 T minced flat leaf parsley

1 pound whole wheat vermicelli or spaghetti

2 oz Parmesan cheese

1.  Trim ends of eggplants and slice lengthwise into ½ inch thick pieces.  Brush lightly with oil, sprinkle with salt and pepper, and place on baking sheet.  Broil, turning once, about 10 mn per side, until tender.  Transfer to a cutting board and let sit until cool enough to handle.  Cut into bite size pieces.

2.  Meanwhile, heat 3 T oil in large saucepan over medium heat.  Add the onion, garlic, bell pepper, and squash; sauté until vegetables are soft, about 10 mn.  Add the tomato, eggplant, and 3 T water; cook 5 mn longer until vegetables are nicely stewed and soft.  Remove from heat and stir in parsley, remaining T of oil, and salt and pepper to taste.

3.  Cook pasta in a pot of boiling salted water, according to package directions.  Drain; immediately toss with vegetables.  Transfer to bowls; top with additional ground pepper.  Shave Parmesan over pasta with vegetable peeler; serve.