40 minutes
A delightful Mediterranean-inspired pasta dish featuring eggplant, zucchini, feta cheese, and dill.
Extra Virgin Olive Oil, divided
tablespoons
Eggplant, cut into 1-inch cubes
0 lb
to taste
to taste
Green Zucchini Or Yellow Squash, halved lengthwise and sliced into 1/4-inch-thick half-moons
0 lb
Short Pasta
0 lb
Crumbled Feta Cheese, divided
0 oz
Dill, chopped
cups
1. Cube and Season Eggplant
In a large nonstick skillet, heat 3 tablespoons olive oil over medium heat. Add cubed eggplant, season with salt and pepper, and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a separate bowl.
2. Sauté Zucchini
In the same skillet, add 2 tablespoons olive oil, followed by the sliced zucchini. Season with salt and pepper. Cook, stirring occasionally, for about 5 minutes until tender but still holding shape.
3. Boil Pasta
While vegetables are cooking, boil the pasta in a large pot of salted water until al dente. Before draining, reserve 1.5 cups of the cooking water.
4. Create Sauce
Drain the pasta and return it to the pot over medium heat. Add reserved pasta water, remaining 1 tablespoon oil, and 1 cup of the crumbled feta. Cook, stirring, until the feta melts into a creamy sauce, approximately 2 minutes.
5. Combine and Season
Stir in the sautéed zucchini, cooked eggplant, and chopped dill into the pasta. Season with salt and pepper to taste.
6. Garnish and Serve
Divide the pasta among bowls and top each with the remaining feta cheese.
The flavor profile can be easily adjusted with the addition of different seasonings or sauces. Variants
. Instead of sautéing, try roasting the eggplant and zucchini to concentrate their flavors and add a caramelized note. A drizzle of balsamic glaze after roasting can also introduce a sweet and tart element.
Eggplant and zucchini are sautéed until tender, which is a technique that can be applied to a wide variety of vegetables. Variants
While this dish is vegetarian, adding protein can create a more filling meal. Variants
. To add more protein, consider tossing in some grilled chicken, shrimp, or crispy chickpeas. This will transform the dish into a heartier meal.
Choose high-quality olive oil, fresh and firm vegetables, artisanal pasta, and rich-flavored feta cheese for the best results.
Ensure the pasta is cooked through but still has a bite to it to prevent mushiness when mixed with vegetables.
Salt the diced eggplant and let it sit to draw out bitterness, then pat it dry before cooking.
Aim for a golden-brown sear on the eggplant and tender but firm zucchini.
Save a cup of pasta water to create a silky sauce that helps bind the vegetables to the pasta.
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