Ingredients
1small eggplant,(about 1 lb)
2small zucchini
1red bell pepper
1clovegarlic
6tbspolive oil
¾tspsalt
¼tspfresh ground black pepper
¼tsplemon zest,grated
4tsplemon juice
3tbspfresh parsley,chopped
¾tspground cumin
¾lbpenne rigate
½⅛parmesan cheese,grated
Preparation
Light the grill or heat the broiler. In a large shallow bowl, toss the eggplant, zucchini, bell pepper, and garlic with 2 tablespoons of the oil, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper.
In a small glass or stainless-steel bowl, whisk together the remaining olive oil, the lemon zest, lemon juice, parsley, cumin, and the remaining salt and pepper.
In a large pot of boiling, salted water, cook the penne rigate for about 13 minutes until just done. Reserve about 3 tablespoons of the pasta water.
Drain the penne and toss with 1 tablespoon of the reserved pasta water, the oil-and-lemon-juice mixture, and the vegetables. Add more pasta water if the pasta seems dry.
Serve topped with some Parmesan cheese and pass additional Parmesan at the table. Enjoy!
