Eggplant & Fresh Tomato Pasta

Here is the recipe inspired by Bill’s veggies…the perfect end of summer dish…

dinner 1

1 medium egg plant, peeled and diced

1/3 to 1/2 c. olive oil

2 cloves garlic peeled and cut in half lengthwise

1/2 red pepper diced

(pancetta and 1 spicy sausage if you want to add some protein, which I did)

Two large firm and ripe tomatoes (I used the ones in the picture)

Fresh basil and fresh thyme

Crushed red pepper flakes

Grated parmesan or romano cheese

Peel and dice eggplant…(no need to salt, etc.)

dinner 2

Heat olive oil and sauté garlic until soft, then discard garlic.  Add eggplant to oil.  Eggplant wil absorb lots of oil, but will release lots (maybe 1/3) as it cooks.  Saute until tender and golden, not browned.  Discard this oil.

Chop basil and tomatoes (and thyme if you use it)

dinner 4

Heat some new oil, add pancetta and saute with chopped sausage if used…add red pepper flakes and red pepper.  Saute a bit.  Add tomatoes, basil, thyme, cover and simmer 10-15 minutes…add some red wine (probably several splashes as needed) as you go…

dinner 6

bring water to boil and cook pasta of choice.  Drain and while draining add eggplant to tomato mixture and mix.  Serve on top of pasta with grated parmesan or romano.

dinner 7

…and guess what?  NOBODY came to our house today to install, fix or paint ANYTHING!!  Have a great weekend….!

tomatoes:transferware

5 Comments

  1. hey bonnie, san here. thanks for posting this. we’ve got a couple of german (vegetarians) visiting soon we’ve never met. dya think this recipe without the pancetta & sausage would fly? it is so beautiful a pasta (2 kinds!) to eyeball before forking it to the mouth, i’d really like to put it on the menu. whatdya think?

  2. Love eggplant and am always looking for a new way to prepare it….this sounds devine. thank you for sharing!

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