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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.
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.