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Christian Vegetarian Association Presents:
Take Heart!

Radiatore Provencale

Yield: 6 servings


1 Tbs Salt

1 lb Dried radiatore or spiral pasta

2 Tbs Olive oil

1 clove Garlic, minced

1 large Onion, chopped

1 large Green bell pepper, chopped

1 small Eggplant, cut into 1-inch pieces

1 lb Plum tomatoes, chopped

Salt and freshly ground black pepper, to taste

Parmesan soy cheese (opt)


- Bring 4 quarts water to boil. Add salt and pasta, stirring to prevent sticking. Cook until al dente, about 8 minutes.

- Meanwhile, in large skillet, heat oil over medium heat. Add garlic, onion, and bell pepper and cook, stirring often, until soft, about 5 minutes. Add eggplant and tomatoes and cook, stirring often, until vegetables are tender and tomatoes release their juices. Season with salt and pepper.

- Before draining pasta, scoop out half cup pasta water and reserve.

- Drain pasta and transfer to serving bowl. Add vegetables to pasta. Add reserved pasta water to skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables. Serve with parmesan soy cheese.

Your question and comments are welcome

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