Saturday, September 19, 2015

Pasta with Eggplant

The fall vegetables have been coming in good quantity at the Farmer's Market in the last few weeks. I noticed a bunch of beautiful eggplant at a stand last Saturday and decided to treat myself. Husband isn't a fan so I have to myself which means several delicious lunches to bring to work! 

Pasta with Eggplant


2-3 servings of Rotini pasta - I used whole wheat
1 whole eggplant

Olive Oil
1 small onion

1 cup sliced yellow summer squash
1 Clove of garlic - Finely Chopped
14 ounce can of Diced Tomatoes or 2 medium tomatoes-chopped

1/4 cup chopped fresh basil
Salt and Pepper to taste
 1/3 cup or to taste grated or shredded Parmesan cheese


Cook pasta according to package of directions. 

Slice eggplant into uniform thin slices, lay flat and sprinkle with salt. Allow to sit for about 20 minutes until moisture appears on the top. Then flip, salt the other side of the eggplant and allow to sit. (This process pulls moisture from the eggplant so it doesn't water down the pasta dish as it cooks.) Rinse off the eggplant after the process and pat dry with a paper towel. 

Heat olive oil in a large skillet and add onion and squash; cook for about 5 minutes. Add eggplant and cook for about 8 minutes until somewhat tender.  I have also added celery or peppers....the more veggies the better. :-) 

Cook over medium heat, stirring occasionally,  until softened and the vegetables are turning color; about 8 minutes. 

Stir in garlic and tomatoes and simmer on low until vegetables are tender. Add pasta and chopped basil. Add salt and pepper to taste and parmesan cheese. Serve with additional parmesan shaved over the top if desired. 

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