Garden overflowing? Try this end-of-summer pasta.

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If your veggie garden is currently spilling over with ripe, juicy tomatoes, shiny, plump eggplants and fragrant basil then this recipe is for you.  In addition, it’s tasty, healthy, and a perfect weeknight meal!

Important to note–

-I use less pasta and more veggies than I listed here to make the meal less carb-heavy.

-I used an organic poultry sausage here, but meat is optional in this dish.

-I only eat whole-grain pasta, and highly encourage you to try it if you haven’t.  If you absolutely can’t stand the taste, try a white pasta with extra fiber added.

Here’s what you need:

1/4 cup extra virgin olive oil

optional:  3/4lb to 1lb chicken or poultry sausage, cooked and cut into chunks

2 medium eggplants, cut into small chunks (I peel the skin off)

1lb whole grain pasta of your choice

6 small or 3 medium tomatoes, cored, seeded and cut into chunks

1 to 2 tsp. thinly sliced garlic

1/2 cup freshly grated Parmesan cheese

Chopped fresh basil

salt and freshly ground pepper

Here’s what you do:

  1. Bring a pot of salted water to a boil for the pasta.  Heat oil in a large skillet over medium high heat.  Add the eggplant, sprinkle with salt and pepper to taste, and stir occasionally until tender.
  2. Add pasta to boiling water and prepare as directed.  Add tomatoes and garlic to the eggplant and cook, stirring occasionally until softened, about 10 minutes.  Add the meat, if desired.
  3. Drain and toss cooked pasta with the eggplant sauce and Parmesan.  Add additional seasoning if desired and garnish with basil.
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