1 medium eggplant
2 crowns of broccoli cut into flowerlets ( 1 inch or less )
¼ lb pine nuts
1 can artichoke hearts drained and chopped
¼ C chopped fresh basil
1 red pepper cut into ¾” strips, then halved lengthwise
1 yellow pepper cut into ¾” strips, then halved lengthwise
3 cloves garlic, peeled and minced
Sun dried tomatoes
1 lb penne pasta
Boil water for pasta according to directions. While water heats:
Set tomatoes in a small amount of warm water to hydrate slightly, pour a drizzle of olive oil on top of bowl. Allow to sit for a few minutes.
Cut eggplant into 1 inch strips lengthwise. Brush with small amount of olive oil. Salt and pepper. Place on non stick cookie sheet and broil until golden brown. Turn and brown on two sides. Set aside or keep warm in oven ( if you keep in oven, make sure the temp is low enough that it does not dry out or over cook.)
Drop pasta into the boiling water and put on the timer.
Heat a small amount of olive oil in a skillet. Toss broccoli until it starts to turn deep green. Pour 2-3 Tbs water in the pan and cover for 1 minute. Remove cover and add peppers, pine nuts and garlic. Cut eggplant strips into 2” lengths. When broccoli is crisp tender and peppers are just starting to warm through, add artichoke hearts, eggplant, tomatoes, basil and olives. Toss, salt and pepper to taste. If needed add a small amount of olive oil to taste.
Pasta should be just about done. Drain and rinse, then drizzle a small amount of olive oil and toss. Toss together with veggies in the pan. Serve as is for vegans, with Parmesan cheese tossed in for evil people…you sickies out there…