Dinner Tonight: Pasta with Eggplant and Zucchini Recipe

Name: Dinner Tonight: Pasta with Eggplant and Zucchini Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 tablespoons olive oil; 2 cloves garlic, chopped; 1 can (28-ounce) crushed tomatoes; 4 tablespoons fresh parsley, chopped; 2 tablespoons dried oregano; 1/8 teaspoon red pepper flakes; 1 pound eggplant, ends removed and chopped into 1-inch cubes; 1/2 pound zucchini, ends removed, sliced into 1-inch slices; 3/4 pound pasta; Salt and black pepper; Freshly grated Parmesan

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.

Dinner Tonight: Pasta with Eggplant and Zucchini Recipe

Cook 50 mins

Total 50 mins

Serves 3 to 4 servings

Keep Screen Awake

4 tablespoons olive oil
2 cloves garlic, chopped
1 can (28-ounce) crushed tomatoes
4 tablespoons fresh parsley, chopped
2 tablespoons dried oregano
1/8 teaspoon red pepper flakes
1 pound eggplant, ends removed and chopped into 1-inch cubes
1/2 pound zucchini, ends removed, sliced into 1-inch slices
3/4 pound pasta
Salt and black pepper
Freshly grated Parmesan

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.
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.
Add the eggplant and zucchini to the tomato sauce and cook for another 15 minutes.
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.

Pasta Mains

Nutrition Facts (per serving)
568	Calories
17g	Fat
92g	Carbs
17g	Protein

Nutrition Facts
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.