Summer Pasta Recipe

My Grandma tells me this recipe has been in my family forever. I love to make it in the summer because all of the vegetables are in season, and I use the ones from my garden.

Ingredients:
3 large tomatoes
3 small zucchinis
1 small eggplant
1 large red/white onion
2 cloves garlic
1 box/1 pound of pasta (any type will work)
Italian seasoning
Extra virgin olive oil
Red wine
Salt and pepper

1. Cut zucchini into bite-size pieces and set aside in a saute pan. Slice the tomatoes and add them to zucchini. Cut the skin off of the eggplant and cut into bite-size pieces, and then add them to tomatoes and zucchini in the pan. Cut the onions into slices or dice them, depending on which you prefer.

2. Mince the garlic and add it to the pan with the veggies. Add 2 tablespoons of Italian seasoning, 3 tablespoons of red wine and 1/4 cup extra virgin olive oil to the pan. Add a dash of salt and pepper, and toss all of the ingredients together.

3. Cook the vegetables on high heat. They will shrink down, and the zucchini and eggplant will absorb the oil, so you might need to add more. Stir constantly.

4. Begin boiling salted water for the pasta. When water is boiling, cook the pasta, stirring constantly. Cook to your desire.

5. When the vegetables have cooked down considerably and have released a lot of water, they will begin to cook well. Keep stirring them constantly, but eventually reduce heat to low.

6. When the pasta is all cooked, add it to the veggies and serve pasta with pecorino romano cheese. Enjoy!