Our mailman, whose passion is gardening, just brought over beautiful zucchini and eggplant from his garden. Joe always shares with us the aromatic Italian herbs grown from seed he has brought over from Italy. The inspiration for this recipe grew out of these fabulous fresh vegetables and herbs, coupled with the carnivore inside some of us. For my vegetarian and vegan friends, this recipe is also delicious without the chopped sirloin.
Directions
- Sweat the eggplant with salt for 15 minutes to release excess water.
- Pat dry, wiping off the excess water and salt.
- In a roasting pan, toss the eggplant, zucchini and yellow squash with 3 tablespoons olive oil. Roast at 400°F (200°C) for 20–30 minutes, until the desired crispness.
- On the stovetop, sauté the onion in olive oil until translucent; add the minced garlic, then the ground sirloin. Cook on medium heat, mixing well, until cooked through. Stir in the basil, oregano, parsley, salt and pepper.
- Boil the pasta to the desired firmness. Drain.
- Add the roasted vegetables to the meat and serve over the pasta.
- Sprinkle with Parmesan cheese. I serve this with an arugula and watercress salad.
℞ M.D. Notes
- Eggplant is an excellent source of fiber and manganese. It is a very good source of potassium and a good source of vitamins K, C and B6, folate and niacin. Eggplant also contains the phytonutrients chlorogenic acid and nasunin.
- Zucchini is a rich source of vitamin C, vitamin B6 and riboflavin. It is also a good source of fiber.
