Pasta Primavera

Saute onions, eggplant, zucchini, garlic, peppers, grape tomatoes, sugarsnap peas, or whatever else looks good. Throw in a few ounces of white wine at the end, with some extra oil. Season to taste. Serve over stringy pasta of choice, with grated parmesan.

One way that works to saute eggplant is to cut it into french-fry-sized slices, throw in a lot of oil, and cover the pan. You can do this with the onions in there, too. Covering the pan will keep them from drying out as you cook, and reduces the amount of oil you need.

For authentic "restaurant style" flavor, use more oil and triple the salt.