Recipe: Call it a ‘stew’ if you must, but this veggie dish is delicious

Don’t be put off by the designation of “stew” in the title of this delicious dish. The concoction is delicious and packed with veggies (you can add more if you wish). This mix is a scrumptious way to get vegetables happily down the kid’s gullets. Use the style of smallish pasta you like best, such as penne, ziti, or farfalle.

Vegetable and Pasta ‘Stew’

Yield: 6 to 8 servings

INGREDIENTS

1/3 cup extra-virgin olive oil

1 medium eggplant, unpeeled, cut into 1- to 1 1/2-inch pieces, about 3 1/2 cups

1 medium red onion, coarsely chopped

10 green onions, trimmed of roots and dark green stalks, white and light green portion cut into 1-inch pieces

1 red bell pepper, seeded, cored, cut into 1/2-inch pieces

1/2 head of cauliflower, cored, divided into florets

1 medium zucchini, trimmed, cut into 1-inch pieces

1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, to taste

Pasta

1 pound small dried pasta, such as penne, ziti, bow-tie

1/4 cup grated Parmesan cheese, plus additional for garnish

2 tablespoons extra-virgin olive oil

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

DIRECTIONS

1. For vegetables: Heat olive oil in large deep skillet. When hot, add eggplant and cook over medium-high heat for about 5 minutes, or until browned on all sides. It will absorb most of the oil. Add red onion, green onions, bell pepper, and cauliflower (add a tiny bit of oil if needed); gently toss. Cover and cook over medium heat for 5 minutes. Add zucchini and cook, covered, for another 2 minutes. Add salt and pepper. Gently toss and set aside.

2. For pasta: Bring about 4 quarts of salted water to a boil in a large pot. Add pasta and cook al dente according to package directions. Reserve 1/2 cup of cooking water. Drain pasta.

3. In large bowl, place reserved pasta-cooking water, 1/4 cup Parmesan, 2 tablespoons oil, salt and pepper; stir. Add pasta and toss. Stir in reserved vegetables. Taste and adjust seasoning if needed. Pass some Parmesan cheese for optional topping.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.