This vegetable-based dinner is the perfect example of my kind of cooking: lots of fresh veggies, a little meat (if you like), and a box of pasta from your pantry -- use whatever shape you have on hand.
Everything in this slideshow
In this preparation, the eggplant and tomatoes melt together, creating a rich and delicious-tasting but low-fat sauce. Plus, it's the ideal way to make the best use of the bounty of late-summer/early-fall produce and a great way to feed the whole family.
Pasta with Zucchini & Onion
A fresh dinner idea is as easy as swapping the eggplant and garlic for chopped zucchini and onion. Tender zucchini cooks up quickly, allowing you to get this dish on the table in under 30 minutes.
Pasta with Eggplant & Italian Bacon
If your family believes that bacon makes everything better, give them what they want with this delicious dish! Start with less oil in the pan to account for the fat you'll render from the pancetta.
Pasta with Eggplant, Sweet Onion & Ricotta
Using the reserved cooking water helps the ricotta to better coat the pasta and attributes to the creaminess of this version.
Pasta with Zucchini, Corn & Green Beans
This veggie-studded version is the perfect medium for your late-summer vegetable bounty. Feel free to swap in your favorites and create a dish all your own.
Originally published in the September 2010 issue of Parents magazine.