Rustic Summer Vegetables over Linguine

Rustic Summer Vegetables over Linguine

Wishful thinking of Summer coming early...

2 Shallots - diced

2 Zucchini (for color- 1 Green, 1 Yellow) - cut in medallions

1 Small to Medium Eggplant - cut into bite sized chunks

1 Package Sliced Baby Portobello Mushrooms (button will work as well, just add in last 10 minutes of cooking instead of beginning)

1 Large Can Tomatoes (I like buy the plum kind and crush with my hands. Warning: messy)

To Taste:

Olive Oil

Pinch Salt

Pepper

Fresh Basil

Fresh Parsley

Saute Shallots in olive oil, add eggplant and portobellos. Cook until both start to soften, add rest of vegetables excluding tomatoes.Add oil to your liking (this is your call, I only use what I think I need and add as I go along, I want my vegetables sauteed not fried). As vegetables start to brown up add rest of ingredients, cover and simmer for 20 minutes to a half hour.

Serve over linguine and enjoy!