Pasta with Zucchini, Eggplant and Tomatoes


1/2 pound eggplant, cut into 1/2 inch dice
1 teaspoon salt
3 quarts water
5 tablespoons olive oil
1 pound zucchini, cut into 1/2 inch dice
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried
2 tablespoons chopped fresh mint
1 (28 ounce) peeled Italian tomatoes, drained, chopped and juices reserved separately
1/4 teaspoon black pepper
1 pound pasta-tortellini, tortelloni or penne rigate
4 tablespoons freshly grated Pecorino Romano cheese
Serves 4 to 6
Printable Version
Sprinkle the eggplant with 1/4 teaspoon of the salt and place in a colander. Put a plate on top of the eggplant and weight it down with several cans to help squeeze the bitter juces from the eggplant. Drain for 15 minutes and pat dry.
Bring the water to a boil in a large pot. In a large saute pan set on high heat, heat the oil until sizzling, about 2 minutes. Cook the eggplant and zucchini until they begin to brown, about 3 minutes. Add the garlic, red pepper flakes, parsley, basil and mint and cook for 2 minutes, stirring occasionally. Stir in the chopped tomatoes and cook for 2 minutes. Add the reserved tomato juices, the remaining salt and the pepper and simmer for 4-5 minutes.
Cook the pasta in the boiling water until just tender. Drain well and return to the pot. Pour the sauce over the pasta and cook over medium heat for 3 minutes, stirring constantly. Remove the pan from the heat and stir in the cheese before serving.
Wine Suggestion - Merlot
©2013 Nick Stellino Productions