1 Cup Extra Virgin Olive Oil
6 Garlic Cloves- whole
1 Shallot or ½ Onion chopped
⅛ Tsp. Red Pepper Flakes
1 Medium Eggplant cut in small cubes
1 Red Pepper – Seeded and julienned
2 Zucchini – Diced
1 Can of Cherry Tomatoes. I use Bella San Marzano
1 Small Cauliflower – Cut in small pieced and blanched
2 Carrots – Peeled and Julienned and then blanched
1 ½ tsp. Salt
1 tsp. Black Pepper
10 Basil Leaves – chopped
1 lb. Pasta of choice
In a large fry pan put the oil and sauté the garlic on a low flame until fork tender. Add the shallots or onions. Then add the red pepper flakes. Sauté for 10 minutes. Using a fork smash the tender garlic in the pan. Then add the eggplant. Cook for 5 minutes, until the eggplant starts to cook through. Add the zucchini and the red peppers. Cook for another 5 minutes until they become tender. Add the cherry tomatoes. Sauté and start to break apart the tomatoes with the side of your wooden spoon. Add the salt and pepper. Sauté until all of the veggies are cooked. About 15 minutes. Add the blanched veggies and basil. Mix well and continue to cook on a low flame.
Boil the water and add salt. Add the pasta and cook. Once it is almost cooked remove one ladel’s worth of pasta water. Add this “liquid gold” to the veggies. Drain the pasta, mix with the veggies and serve topped with grated Pecorino Romano.