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Categories:
olive oil eggplant zucchini red onion mushrooms garlic Italian tomatoes penne pasta tomato paste vodka sauce merlot salt pepper fresh parmesan chess Italian parsley
Viewed: 63 - Published at: 3 years agoIngredients
- 1/4 cup Extra Virgin Olive Oil
- 1 large eggplant, peeled & cut into cubes
- 2 med. squash and zucchini cut into cubes
- 1 med. red, green and yellow bell pepper cut into strips
- 1 large chopped onion
- 1 lb. sliced fresh mushrooms
- 10 cloves of sliced garlic
- 1 can coarsely chopped Italian tomatoes w/juice
- 8 oz. penne pasta
- 1 can tomato paste
- 1 jar vodka sauce
- 2 cups Merlot
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup fresh parmesan chess
- 1/4 cup freshly chopped Italian parsley
Method
- Cook pasta in salted water according to package directions; drain.
- Meanwhile, preheat a large cast iron skillet over medium heat. Add olive oil, eggplant, squash, zucchini, onion, and peppers. Saute until tender and liquid has been released, about 4 min.
- Stir in mushrooms,garlic, Italian seasoning, salt and pepper.
- Add tomatoes,tomato paste, vodka sauce and merlot. Cook until bubbly and remove from heat.
- Serve vegetables on top of the penne pasta. Garnish with parmesan cheese and Italian parsley.
- Kitchen time: 20 minutes
- Ready to serve in 25 minutes
