Pasta Primavera

• olive or salad oil
• 2 small zucchini, cut into 1 1/2-inch chunks
• 1 medium eggplant, cut into 1-inch chunks
• 1 medium onion, diced
• 2 large yellow peppers, cut into 1-inch pieces
• 1 (14 oz.) can stewed tomatoes
• 1/2 tsp. black pepper
• 1/2 tsp. dried basil leaves
• 1/2 tsp. sugar
• 3/4 (16 oz.) pkg. corkscrew macaroni
• 1/4 c. Parmesan cheese

1. In 12-inch skillet, medium-high, heat 1 tablespoon oil.
2. Cook zucchini with 1/4 teaspoon salt until tender-crisp.
3. Remove to bowl.
4. In same skillet with 1 tablespoon oil, cook eggplant, onion and 1/2 teaspoon salt until eggplant begins to brown slightly.
5. Add pepper and 1 tablespoon oil until tender.
6. Stir in tomatoes, black pepper, basil, sugar and 3/4 teaspoon salt.
7. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
8. Add zucchini and heat through.
9. Meanwhile, cook noodles; drain.
10. To serve, toss noodles with vegetable mixture and Parmesan cheese.
11. Serves 4.

olive, zucchini, eggplant, onion, yellow peppers, tomatoes, black pepper, basil, sugar, corkscrew macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513210 (may not work)