A substantial meal, this captures the flavors of summer in each mouthful. It makes a filling entr8Ee, so keep desserts light. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals.
- Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.
- Add tomatoes and parsley, and heat through. Toss with pasta, and top with toasted pine nuts.
- Protein Content: 11 g