4quartseggplant, zucchini, & yellow squash(note - if I was making this again, I would cut two of each veggie into chunks)
3small Hungarian wax peppers(I don't like bell peppers so I used these, but you could easily use one or two bell peppers instead.)
1/2poundcampanelle pastacooked according to package directions
Preheat the olive oil in an 8 quart stock pot over medium heat. When the pot is hot, add onions, zucchini, eggplant, and yellow squash. Cook until the onions become translucent, stirring frequently to prevent sticking.
Add garlic, chives, parsley, peppers, water and vinegar. Cook ten minutes or longer, until eggplant and squash are soft.
Add mushrooms and tomatoes. Cook until almost all of the liquid is absorbed.
Stir in Parmesan cheese and pasta. Continue to heat, just until cheese begins to melt.
Sprinkle mozzarella cheese over each plate just before serving.
*Variation - Let's just say that you put hot peppers in the recipe instead of sweet peppers. I wouldn't recommend that, but let's say you did it by accident. In that case, you could add a block of cream cheese and a cup or two of sour cream and stir it in until the whole thing is warm. It's a whole different meal that way. It's just as good as the first version, but very different. You might want to try it both ways. Just thought I'd let you know.