This was quick and delicious. 30 minutes from start to table. With many vegetarian recipes, meat eaters can throw in some meat if they want. I didn't have any artichoke hearts so skipped that ingredient. Serves 4. I cut it in half for two meals for one person.
12 oz dried fettuccine pasta
1/2 cup olive oil
2 Tbs chopped garlic
4 cups peeled, cubed eggplant
1/2 cup halved fresh mushrooms
1 cup sliced red onion
1/2 cup diced red or green bell pepper
1/2 cup chopped fresh basil (I used a lesser amount of dried)
1 tsp salt
1/4 tsp black pepper
1 cup canned artichoke hearts
1 1/2 cups chopped fresh tomatoes
1 cup pitted whole small black olives
1/2 TBS balsamic vinegar
1/2 cup grated Parmesan cheese (optional)
Cook pasta in large saucepan in boiling water until tender yet firm. Drain and rinse. Set aside and keep warm.
In large skillet, heat oil and saute garlic for 3 minutes. Add eggplant and saute for 5-10 minutes until tender. Stir in mushrooms, onions and peppers. Saute 2 more minutes. Add basil, salt and pepper. Turn off heat. (Note: I like my mushrooms well cooked and 2 minutes didnt do it for me. Longer cooking was needed)
Add noodles, artichoke hearts, tomatoes, olives and vinegar to eggplant mixture. Top with cheese if desire and serve immediately.
from the Kripalu Cookbook, pg. 86