Pasta with Summer Eggplant and Tomatoes
I know that many here in North America are not fans of eggplant. In mediterranean cuisine it is a popular vegetable and appears in many dishes. This recipe makes a delicious pasta dish and I hope to entice you to try it. You can develop a palate for eggplant. I made this pasta with the pink striped eggplant pictured below but you can make it with the regular type as well. When buying eggplants make sure their skin is glossy and they are heavy and plump with moisture. Serve this pasta with a crisp green salad and a simple vinaigrette. Okay, I am waiting to hear if you’ll try it.
1/2 lb spaghetti or another pasta
1/4 cup olive oil (more as needed)
1 small onion, chopped
2 garlic cloves, halved
2 medium pink eggplants, cut into cubes
1 teaspoon coarse sea salt
1 cup cherry tomatoes, halved
1/3 cup chopped mint and basil leaves
1/2 cup parmesan, grated
Heat olive oil in a large skillet. Add onion and cook until softened.
Add garlic and continue cooking until fragrant, another minute or two, being careful not to burn it.
Add eggplant and cook over medium heat for about 15-20 minutes stirring frequently until eggplant is golden and cooked through. Eggplants absorb the oil like a sponge so you may need to drizzle more olive oil as the eggplant cooks.
Add the half of the mint-basil mixture, salt and pepper.
When the eggplant is almost ready add the tomatoes and stir.
When the eggplant is fully cooked, golden and delicious turn off the heat and set aside. Taste and add more salt as necessary.
Cook the pasta in plenty of boiling salted water. When pasta is cooked al dente drain and immediately add to the skillet with the eggplant mixture. Toss the pasta so it is coated with the eggplant and add the grated parmesan.
Pile onto plates, garnish with remaining basil and mint and serve with additional grated parmesan.