potato veggie pasta

I read a lot, though not as much as I'd like to, and the stuff I do read I 'm not sure is all really a positive use of the painfully finite amount of time that I have for it. One useless fact that I recently read was that the potato is the current vegetable most consumed by American kids, but an alarmingly high percentage of their potato intake is via (fat and salt drugged) French fries, a consequence of our nation's fast food addiction. Also an item for which ms_ani often seems to have a craving, making dr bob's mission on this front to reduce her success in scoring a hit with this uncontrolled substance. Making him the bad guy, in reaction to which he occasionally finds himself suggesting fries to her while out in food cruising mode to compensate.

We like potatoes prepared in lots of different ways though, and since pasta often replaces the potato in the carb slot at our dinner table, we occasionally sneak them into the pasta (or risotto). This recipe was a pretty tasty improvisation based on materials on hand, and is quick to make.

The Greek eggplant sauce can be substituted by any eggplant tomato sauce (or even some pureed tomatoes if no other option is feasible), and any short pasta or even gnocchi (more hidden potato) can be used in place of the gnocchetti.


food processed group (individually)
1 small leek
3 small carrots
1 small zucchini
1 small eggplant (peeled)
remaining veggies
2 small potatoes (peeled, boiled)
2 T olive oil
1 7.5 oz jar Peloponnese Eggplant Meze sauce
3/4 11.5 oz can (9oz) tomato juice
salt and pepper to taste
parmigiano to taste
1 lb gnocchetti sardi


  1. Saute leek in olive oil, then add carrot.
  2. When softened, add zucchini and eggplant.
  3. Stir in cubed potatoes.
  4. Mix in eggplant sauce, tomato juice, salt and pepper.
  5. When serving, grate fresh parmigiano on top with black pepper.


  1. no notes yet.
ptvegpa.htm: 8-aug-2001 [what, ME cook? 1984 dr bob enterprises]