Pasta with eggplant and tomatoes.

Posted on July 27, 2011

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Tuesday morning’s CSA brought the usual mix of beautiful produce, including an eggplant, two tomatoes, and fresh basil.  Despite having more leftovers than I know what to do with right now, I just couldn’t pass up the opportunity to use these fabulous ingredients while they were at their peak.  I don’t exactly measure much when I’m cooking, so the quantities listed here are approximate.  Feel free to tweak them to suit your tastes.

  • 1 small eggplant
  • 2 small-medium tomatoes
  • 1/4 cup fresh basil
  • 2 Tbsp olive oil
  • 1Tbsp balsamic vinegar
  • 1/2 pound dry pasta
  • fresh ground pepper and sea salt to taste

Cut the green top off of your eggplant and slice it into 1/2 inch thick rounds.  Coat the slices in sea salt and place in a colander to sweat.  While the eggplant is resting, chop the tomatoes into 1/2 inch chunks, and chop the basil.  Rinse the eggplant slices and pat them dry.  Cut into 1/2 inch pieces.  Put a pot of water on to boil.  Heat olive oil in a large frying pan over medium high heat.  Add eggplant to the pan in a single layer and cook until slightly browned, stirring occasionally.  Put the pasta in to boil, when it is nearly done add tomatoes and basil to the eggplant.  Stir together, add balsamic vinegar, and turn off the burner.  Drain pasta and add to veggies.  Toss together and season with fresh pepper and sea salt.  Serve.

 

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Posted in: Cooking, Recipes