Ingredients
3tbspolive oil
1onion
1green bell pepper,or red
1small eggplant,(about ½ lb)
1zucchini,(about ½ lb)
3garlic cloves
1¼tspsalt
½tspfresh-ground black pepper
1cupcrushed tomatoes in thick puree,(from one 15-oz can), canned
2tspwine vinegar
¾lblinguine
½cupbasil leaves,plus 2 tbsp, thin-sliced
Preparation
In a large frying pan, heat the oil over moderate heat. Add the onion and bell pepper and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.
Add the eggplant, zucchini, garlic, salt, and black pepper. Reduce the heat to moderately low and cook, covered, for 15 minutes, stirring occasionally.
Add the tomatoes and simmer, covered, stirring occasionally, for about 10 minutes, until the vegetables are tender. Stir in the vinegar.
In a large pot of boiling, salted water, cook the linguine for about 12 minutes, until just done. Reserve about ½ cup of the pasta-cooking water.
Drain the pasta and toss with the vegetables, the ½ cup of basil, and, if the pasta seems too dry, some of the reserved pasta-cooking water
Serve topped with the 2 tablespoons of basil, and enjoy!
