Ingredients
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
Preparation
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
