b'I N G R E D I E N T S Pasta with Zucchini, Eggplant and Tomatoes Pasta alla Siciliana9 tablespoons olive oil 1 pound regular or Japanese eggplant, cut in -inch dice 1 pound zucchini, cut inIn a large saut pan set on high heat, heat the oil until sizzling, about 3 minutes. -inch dice8 garlic cloves, thickly slicedAdd the diced zucchini and eggplant, stirring well. Cook for 3 minutes, then add theteaspoon red pepper flakes sliced garlic and red pepper flakes and cook for 3 more minutes. Add the choppedwhite onion, chopped onions, stir well, and cook 5 minutes. Add the chopped tomatoes, basil and parsley, 1 pound peeled, seeded andand cook 5 more minutes; stir well. Reduce the heat to medium-low, add salt and diced tomatoes pepper, and cook for 5 more minutes. Keep warm on low heat.(approximately 45 tomatoes)4 tablespoons choppedCook the pasta in boiling water according to the directions on the package. Drain fresh basil well and return to the pot.4 tablespoons chopped freshItalian parsley teaspoon salt Pour the sauce over the pasta and stir well over medium-low heat for 3 to 5 minutesteaspoon black pepper to incorporate the sauce. Turn off the heat, add the optional cheese, stir well 1 pound penne rigate, uncooked and serve.cup Romano or Parmesan cheeseTo make this dish even tastier, place the diced eggplant and zucchini in a colander. Be sure to place the colander in a container to catch any juices that will drain. Sprinkle with 1 teaspoon of salt. Place a plate on top of the eggplant and zucchini to weight them down. Let the vegetables drain for 15 minutes. Discard the juices that have accumulated below. Dry the vegetables with a kitchen towel before you cook them.13'