INGREDIENTS
1/3 cup
Basil, fresh leaves
1/2
Eggplant, cut into 1/2-inch slices
2 cloves
Garlic
1
Onion, cut into 1/2-inch slices, medium
1
Red bell pepper, medium
1
Summer squash, medium yellow
4
Tomatoes, medium
8 oz
Linguine
1/4 tsp
Black pepper, coarse ground
1/2 tsp
Salt
6 tbsp
Olive or vegetable oil
4 oz
Chevre
1/3 cup
Parmesan cheese, fresh