Sharer Carolyn Reardon offers this quick pasta sauce that takes advantage of our late summer bounty of zucchini, eggplant and tomatoes. Herbs and garlic too! 

Note: When slicing the vegetables, cut rounds about 1/4-inch thick, and in halves or quarters as necessary to make the pieces close to the same size.

Serves 4

1 medium sized zucchini, sliced
1/2 large eggplant, or one small eggplant, sliced
I yellow tomato, sliced
I red tomato, sliced
3 cloves of garlic, chopped
1 small onion, chopped
2 Tablespoons olive oil (or other cooking oil)
1/4 cup red wine
Salt and pepper to taste
1 teaspoon chopped basil
1 teaspoon chopped oregano
Grated Parmesan cheese to taste
1 box of pasta of your choice, prepared according to package directions. 

Boil water and prepare the pasta while the veggies are cooking.

Sauté the onion and garlic in olive oil over medium heat until the onions are clear, approximately three Minutes. Season with salt and pepper.

Add the zucchini and eggplant, and cook until soft, about five to seven more minutes. Add the herbs. Stir occasionally to ensure the squash and eggplant get cooked on both sides.

Add tomatoes and toss in the mixture until blended. Stir frequently. Add red wine and heat until the wine bubbles a bit, continuing to stir. Cook two minutes after the wine starts bubbling, a bit longer if you want your tomatoes to break down more into a saucy texture.

Top the pasta with the veggie mixture and toss gently. Serve sprinkled with Parmesan cheese.