Spaghetti Primavera

Name: Spaghetti Primavera
Ingredients: 1 medium eggplant (1 lb.), trimmed and diced 1/2 inch; Table salt for treating eggplant; 12 ounces uncooked spaghetti; 1/2 pound green beans, trimmed; 1 stalk broccoli (12 oz.), cut into small florets; 1/4 cup olive oil; 1 medium zucchini, quartered lengthwise and sliced 1/2 in. thick crosswise; 1 red bell pepper, halved and cut into thin strips; 1 yellow bell pepper, halved and cut into thin strips; 2 garlic cloves, smashed; 2 cups tomato sauce; 1/2 cup water or vegetable broth; Freshly ground black pepper; Grated Parmesan

14 ingredients

4 steps

Ingredients

1 medium eggplant (1 lb.), trimmed and diced 1/2 inch
Table salt for treating eggplant
12 ounces uncooked spaghetti
1/2 pound green beans, trimmed
1 stalk broccoli (12 oz.), cut into small florets
1/4 cup olive oil
1 medium zucchini, quartered lengthwise and sliced 1/2 in. thick crosswise
1 red bell pepper, halved and cut into thin strips
1 yellow bell pepper, halved and cut into thin strips
2 garlic cloves, smashed
2 cups tomato sauce
1/2 cup water or vegetable broth
Freshly ground black pepper
Grated Parmesan

Directions

1

Place half of eggplant in a colander, sprinkle lightly with salt, add remaining eggplant and sprinkle with salt. Let colander stand in sink for 10 minutes to remove eggplant's bitterness. (The salt will be rinsed off later.)
2

Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. While water is coming to a boil, begin preparation of sauce: Bring 1 cup water to a boil in a large skillet. Add green beans and broccoli, cover and cook over medium heat until tender, about 6 minutes. Drain vegetables and rinse with cold water.
3

Rinse eggplant with cold water and pat dry on clean kitchen towel. Add 3 Tbsp. oil to skillet and place over mediumhigh heat. Add eggplant and cook, stirring, until golden, about 3 minutes. Add remaining 1 Tbsp. oil, zucchini, bell pepper and garlic; cook, stirring, for 3 minutes. Add tomato sauce and water, then simmer, stirring occasionally, until sauce is thickened and vegetables are tender, about 5 minutes. Add green beans and broccoli and heat through.
4

Drain spaghetti and transfer to a large serving bowl. Add vegetable sauce, freshly ground pepper and Parmesan; toss well.