Author Notes: This is a recipe I created for some gorgeous purple eggplants and fresh roma tomatoes at my local farmers market last summer, but it I just remembered it again and realized it works well as a hearty winter pasta dish, using canned tomatoes, and the year round ingredients of eggplant and Italian parsley. Eggplants can soak up an alarming amount of oil, but here I prepare slices under the broiler, brushed with olive oil. The broiled eggplant has a rich, creamy texture that is echoed in the creaminess of the melted feta but contrasted by the cheese's sharpness. This sauce goes well with any kind of pasta, but I especially like it with whole wheat fettucini. - Fairmount_market
- 12 roma tomatoes, diced or 1 large can tomatoes
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 large or 2 small eggplants
- 3 tablespoons olive oil and more for brushing eggplants
- 3 or 4 ounces feta cheese, cubed
- 1 cup chopped Italian flat leaf parsley
- 1/4 teaspoon red pepper flakes
- 1 pound pasta, such as whole wheat fettucini
- Heat the broiler. Slice eggplants and brush with olive oil. Broil about 8 minutes per side, until nicely browned and cooked through. Chop into bite sized pieces and reserve.
- In a large saute pan, heat the olive oil and cook the onion until translucent, then add the garlic and red pepper flakes and cook a couple minutes longer. Add the tomatoes and simmer, stirring occasionally while you heat the pasta water and cook the pasta.
- When the sauce is thickened and fragrant, turn off the heat and stir in the eggplant, feta, and parsley. Then toss in the cooked pasta. Enjoy.