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1
Start boiling water for the pasta.
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2
Slice the ends off of the eggplant and discard.
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3
Leaving the skin on, slice the eggplant into about 1/4 inch thick rounds.
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4
Lay the rounds out flat on a pan and sprinkle with salt.
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5
Let them sit for about 15-20 minutes, then flip them and salt the other side and let it sit for another 15-20 minutes.
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6
(This will allow the eggplant to sweat out excess water.)
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7
Slice the ends of the zucchini and discard.
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8
Leaving the skin on, slice into about 1/4 inch thick rounds, and then slice the rounds into quarters.
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9
Set aside.
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10
Chop 1/2 cup of onion (I used yellow, but any color will do).
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11
Set aside.
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12
Mince 3-4 (or more) cloves of garlic depending on how much you like it!
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13
Set aside.
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14
Note: Your eggplant may need to be flipped now.
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15
Remove any stems from the spinach, tear up the leaves and rinse them measurement of 3 cups is packed loosely.
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16
Put all three cups into a bowl.
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17
Tear the leaves off of one sprig of fresh basil and add them to the spinach.
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18
Chop 4 medium sized vine ripened tomatoes and add them to a bowl.
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19
Add a few dashes of salt and pepper to the chopped tomatoes.
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20
Note:Your eggplant should be done sweating now.
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21
Rinse the eggplant and pat dry.
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22
Chop rounds into bite sized pieces.
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23
Also, your water should be boiling, add the pasta and cook it according to the package instructions.
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24
Heat a medium to large skillet and add 1 tablespoon of olive oil.
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25
Add eggplant and begin sauteing on medium heat.
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26
Once the eggplant starts to soften, add the zucchini and chipotle chile pepper.
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27
Continue to saute for about 3 minutes until done.
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28
Put eggplant and zucchini mixture in a bowl and set aside.
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29
Using the same hot pan, add 1/4 cup of olive oil.
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30
Add the garlic and onions and saute.
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31
Once the onions begin to soften, add the tomatoes.
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32
When the tomatoes start to break down (about 2 minutes) add the spinach and basil, continue to saute on low-medium heat until they wilt (about 1 minute).
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33
Add the eggplant and zucchini mixture and stir.
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34
Reduce heat to simmer.
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35
Your pasta should be done now.
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36
Drain the pasta and rinse in very hot water to remove the starch.
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37
Plate the pasta and add spoonfulls of the vegetable sauce.
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38
Top it with grated Parmesan if you have some!
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39
Enjoy!
