Penne Primavera

• 2 t olive oil
• 1 C sliced onion
• 1 C sliced eggplant
• 1 1/2 C sliced zucchini
• 1 C sliced red bell pepper
• 1 t minced garlic
• 1 1/2 C quartered plum tomatoes
• 2 ozs. crumbled goat cheese
• Sald and freshly ground black pepper
• 1/4 lb. penne pasta (about 1 1/3 cups)
• 1/2 C fresh basil, torn into small pieces
• 1/2 C freshly grated parmesan cheese

1. 1. Place a large saucepan filled with 3-4 qts. of water on to boil over high heat.
2. 2. Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat.
3. 3. Add the onion. Saute 2 minutes. Add the eggplant, zucchini, red bell pepper, and garlic. Saute 5 minutes, stirring occasionally. Add the tomatoes, Lower heat to medium and cook 5 minutes, stirring once or twice.
4. Add the goat cheese and salt and pepper to taste. Remove from the heat.
5. 4. When the water comes to a boil, add the pasta.
6. Boil 10 minutes. It should be cooked through, but firm. Drain, leaving 2 T water in the saucepan. Return pasta to the pan and add the vegetable sauce. Add salt and pepper to taste. Toss well. Divide the pasta between two dinner plates and sprinkle with basil and parmesan cheese.

olive oil, onion, eggplant, zucchini, red bell pepper, garlic, tomatoes, goat cheese, ground black pepper, penne pasta, fresh basil, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/penne-primavera-50158568 (may not work)