5 eggplant primavera Recipes

eggplant (1 lb.), trimmed and diced 1/2 inch, table salt for treating eggplant, uncooked spaghetti, green beans, trimmed, stalk broccoli (12 oz.), cut into small florets, olive oil, zucchini , quartered lengthwise and sliced 1/2 in. thick crosswise, red bell pepper, halved and cut into thin strips, yellow bell pepper, halved and cut into thin strips, garlic cloves, smashed, tomato sauce, water or vegetable broth, freshly ground black pepper, grated parmesan

pasta (bow tie or rotini), eggplant, cubed, zucchini, cubed, yellow squash, cubed, mushroom, sliced, onion, chopped, garlic cloves, chopped, petite cut diced tomatoes, grated cheese, sugar, basil, ground pepper

angel hair pasta, extra virgin olive oil, shallots or 1 small sweet onion, chopped, garlic clove, minced, eggplant, cubed (about 1 lb.), yellow squash, cubed, salt, fresh ground black pepper, red pepper , to taste, dry white wine, whipping cream, almonds, toasted, see note, chopped fresh basil leaves or 1 tbsp dried basil, see note, grated romano cheese

zucchini, peeled and chopped, red pepper, chopped, yellow squash, peeled and chopped, carrot, peeled and chopped, eggplant, peeled and chopped, honey mustard, divided, olive oil, cider vinegar, fresh basil, chopped, penne pasta, cooked