This quick and easy recipe that features the bounty of the summer garden. It's packed with vitamins and flavor. Quick to prepare; Vegetarian or Vegan if you omit the cheese garnish; Low Fat; Low Sodium; High Fiber.
1 eggplant, peeled and cut into Small sticks
½ lb fresh mushrooms, sliced
2 medium carrots, peeled and sliced diagonally
3 to 5 cloves fresh garlic, minced
2 medium zucchini, shredded
3 tablespoons olive oil
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 large tomato, cut into wedges
2 tablespoon water
12 oz spaghetti or other thin pasta, hot cooked and drained
Grated Romano cheese
In a large skillet, stir-fry eggplant, mushrooms, carrots and garlic in oil over high heat for 2 minutes.
Stir in zucchini, oregano and basil; stir-fry 1 minute more.
Add tomato wedges and water; cover and steam 2 minutes.
Serve over hot pasta; top with grated Romano cheese.