Pasta Primavera - cooking recipe

Ingredients

olive or salad oil
2 small zucchini, cut into 1 1/2-inch chunks
1 medium eggplant, cut into 1-inch chunks
1 medium onion, diced
2 large yellow peppers, cut into 1-inch pieces
1 (14 oz.) can stewed tomatoes
1/2 tsp. black pepper
1/2 tsp. dried basil leaves
1/2 tsp. sugar
3/4 (16 oz.) pkg. corkscrew macaroni
1/4 c. Parmesan cheese

Preparation

In 12-inch skillet, medium-high, heat 1 tablespoon oil.
Cook zucchini with 1/4 teaspoon salt until tender-crisp.
Remove to bowl.
In same skillet with 1 tablespoon oil, cook eggplant, onion and 1/2 teaspoon salt until eggplant begins to brown slightly.
Add pepper and 1 tablespoon oil until tender.
Stir in tomatoes, black pepper, basil, sugar and 3/4 teaspoon salt.
Heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
Add zucchini and heat through.
Meanwhile, cook noodles; drain.
To serve, toss noodles with vegetable mixture and Parmesan cheese.
Serves 4.