1. Saute onion and garlic in chicken or vegetable broth for 5 minutes until transparent. 2. Wash and dry julienne strips of eggplant and zucchini. 3. Add eggplant and zucchini to garlic/onion mixture. 4. Add more stock if necessary. 5. Saute for 8 minutes. 6. Add diced pepper and tomatoes plus juice. 7. Mix together and saute for 3 minutes. 8. Add 1/2 cup of the evaporated skim milk. 9. This will add a pinkish color to the sauce. 10. Use the remaining half of the milk if sauce needs more liquid or color, whichever you prefer. 11. Spoon sauce over hot, al dente penne pasta. 12. Sprinkle with basil, salt, black pepper and freshly grated parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
