Florida Vegetable Pasta Stew

Ingredients1 tablespoon olive oil1/2 medium Florida onion, finely chopped1 Florida green or red pepper, chopped2 small Florida eggplants, cubed (add 1/4 cup for baby)1 small Florida zucchini, cubed (add 1/4 cup for baby)1 bay leaf1/4 teaspoon dried oregano2 cups chopped Florida tomatoes with their juicesalt and pepper1 pound pasta (your favorite)1/4 cup Parmesan cheese*Optional: 1 pound cooked lean ground beef or turkeyPreparation

  1. Heat the oil in a 4-quart sauce pot over medium heat. Add the onion and cook until soft and translucent, about 3 to 4 minutes.
  2. Add the pepper and cook 2 minutes more. Add the eggplant and cook 2 more minutes.
  3. Add the zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and continue to cook for 2 more minutes.
  4. Add the tomatoes and simmer for 40 minutes, uncovered.
  5. Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until firm, about 12 minutes.
  6. Toss the hot pasta with the stew mixture and sprinkle with Parmesan cheese.
  7. Adjust the salt and pepper to taste.

For BabyBefore adding zucchini to steps 2 and 3 remove 1/4 cup for baby and steam until tender. Place in food grinder and puree. Freeze any extra portion in ice cube tray for use later.Yield4 Servings


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