Eggplant, Zucchini and Mushroom Pasta

Looking for a vegetable based meal that's hearty, filling and easy to make? Then this is your recipe!

You will need:

1/2 eggplant - cubed and brined
1 zucchini - quartered and sliced
1 onion - chopped fine
1 package of sliced mushrooms - cleaned
1 can of crushed tomatoes
1 can of tomato sauce
1/2 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
1 1/2 tsp dried basil
2 bay leaves
3 tbsp olive oil
1/2 cup dry white wine
Garlic, salt and pepper to taste
Italian blend cheese (optional)

To brine your eggplant - In a large bowl with 1/2 cup hot water and 1 tablespoon salt. Stir until the salt is dissolved.  Fill with 2 quarts of cold water. Cube your eggplant and submerge in the salt water. Let sit for 30 minutes to an hour then drain and pat the eggplant dry with paper towels.

In a skillet,  heat your olive oil, bay leaves, and dried spices together for 1 minute. Add the eggplant, zucchini, onion, and mushrooms. Cook until the zucchini is soft and the onions are beginning to caramelize. Add the wine, the can of crushed tomatoes and tomato sauce. Add garlic to taste. Simmer very slowly for 10 minutes. Remove from heat. Season to taste with salt and pepper.

Serve over your choice of pasta with a dusting of Italian blend cheese (if desired).