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
roma tomatoes, diced or 1 large can tomatoes
small onion, diced
cloves garlic, minced
large or 2 small eggplants
olive oil and more for brushing eggplants
3 or 4 ounces
feta cheese, cubed
chopped Italian flat leaf parsley
red pepper flakes
pasta, such as whole wheat fettucini
In This Recipe
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.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.