Vegetable Pasta Stew


  • 1 tablespoon olive oil
  • 1/2 medium Florida onion, finely chopped
  • 1 Florida green or red pepper, chopped
  • 2 small Florida eggplants, cubed (add 1/4 cup for baby food)
  • 1 small Florida zucchini, cubed (add 1/4 cup for baby food)
  • 1 bay leaf
  • 1/4 teaspoon dried oregano
  • 2 cups chopped Florida tomatoes with their juice
  • salt and pepper
  • 1 pound pasta (your favorite)
  • 1/4 cup Parmesan cheese
  • *Optional: 1 pound cooked lean ground beef or turkey


  • Heat the oil in a 4-quart sauce pot over medium heat. Add the onion and cook until soft and translucent, about 3 to 4 minutes.
  • Add the pepper and cook 2 minutes more. Add the eggplant and cook 2 more minutes.
  • Add the zucchini, garlic, bay leaf and oregano. Season lightly with salt and pepper and continue to cook for 2 more minutes.
  • Add the tomatoes and simmer for 40 minutes, uncovered.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until firm, about 12 minutes.
  • Toss the hot pasta with the stew mixture and sprinkle with Parmesan cheese.
  • Adjust the salt and pepper to taste.

Tip: For Baby – Before adding zucchini to steps 2 and 3 remove 1/4 cup for baby and steam until tender. Place in food grinder and puree. Freeze any extra portion in ice cube tray for use later.

Yield 4 Servings

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