Someday I'll run out of pasta combinations. I mean, I've already done an eggplant and pasta recipe. Blake's made a pasta with zucchini. But neither of us has managed to combine the two into a pasta sauce that tastes nothing like either one. It's kind of remarkable.
This recipe comes from the New York Times, and pairs sautéed zucchini and eggplant with an herb-filled tomato sauce. Both of the vegetables were leftover from a recent batch of miso soup and I think they work much better here.
I tried to figure out why that was, before I realized this is basically just a ratatouille-style sauce. Of course, this will probably taste even better in the fall when all of these vegetables are actually in season. But tomatoes out of a can, especially ones from Italy, tend to do a good job while we wait.
Recipe Details
Dinner Tonight: Pasta with Eggplant and Zucchini Recipe
Ingredients
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4 tablespoons olive oil
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2 cloves garlic, chopped
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1 can (28-ounce) crushed tomatoes
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4 tablespoons fresh parsley, chopped
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2 tablespoons dried oregano
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1/8 teaspoon red pepper flakes
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1 pound eggplant, ends removed and chopped into 1-inch cubes
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1/2 pound zucchini, ends removed, sliced into 1-inch slices
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3/4 pound pasta
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Salt and black pepper
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Freshly grated Parmesan
Directions
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Pour 1 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute or so, until fragrant. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally for 15 minutes.
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Pour the rest of the oil into a large skillet set over medium-high heat. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15 minutes.
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Add the eggplant and zucchini to the tomato sauce and cook for another 15 minutes.
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Bring a large pot of water to a boil, and cook the pasta according to the instructions on the box. Plate the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.
Nutrition Facts (per serving) | |
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568 | Calories |
17g | Fat |
92g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings: 3 to 4 | |
Amount per serving | |
Calories | 568 |
% Daily Value* | |
Total Fat 17g | 21% |
Saturated Fat 3g | 13% |
Cholesterol 2mg | 1% |
Sodium 861mg | 37% |
Total Carbohydrate 92g | 34% |
Dietary Fiber 11g | 39% |
Total Sugars 16g | |
Protein 17g | |
Vitamin C 33mg | 163% |
Calcium 166mg | 13% |
Iron 7mg | 39% |
Potassium 1120mg | 24% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |