How to make it

  • Cook pasta according to directions.
  • Coat a large skillet with olive oil, and on medium heat cook the eggplant, yellow pepper, cherry tomatoes and 1 tbls garlic until tender. Season with salt and pepper. Set aside.
  • In another skillet, add olive oil (about 1/8 - 1/4 cup). Add chopped tomatoes, 1 tbls garlic and basil. Cook until the tomatoes are very soft then add the cream and simmer for 5 minutes. Add a little water if necessary. Add the parmesan cheese and stir until melted. Remove the sauce from the stove.
  • Combine the veggies, pasta and sauce and mix. Mix in 1/3 cup mozzarella cheese (optional). Move everything to a baking dish and top with the remaining mozzarella cheese (optional). Bake on high heat - about 425F for 20-25 minutes.

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