Andolini's San Marzano Primavera

Ingredients:

• 10.5 ounces of Spaghetti
• 1 cup of artichokes
• 1 cup of roasted red peppers
• 1 cup of Portabella mushrooms
• 10-11 cubes of eggplant
• 3 large chunks of a San Marzano tomato (recommend pulling a tomato into thirds)
• extra virgin olive oil
• red rock salt [to sprinkle on pizza]
• fresh basil

Directions

1. Bring water to boil for spaghetti - Cook 10.5 ounces of spaghetti to al dente, do not overcook. 
2. Sauté 10 to 11 cubes of Eggplant (1” by 1” or so) in a skillet with Extra Virgin Olive Oil and a pinch of salt, just until they begin to be tender (do not cook until done, as they will remain in the pan for some additional time)
3. Add ingredients to sauté pan: Artichokes, Roasted red peppers, Portabella mushrooms and San Marzano Tomato
4. Cook together until heated through and tomatoes and mushrooms begin to release their juice. 
5. Add spaghetti to sauté pan
6. Add another pinch of salt to pan, sauté until combined and hot throughout
7. Serve with a drizzle of extra virgin olive oil, a sprinkle of red rock salt, and some fresh basil.