Rustic Eggplant and Zucchini Pasta Tossed with Feta and Dill

1. Sauté Eggplant

Begin by heating 3 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the cubed eggplant and season it with salt and black pepper. Sauté the eggplant, stirring frequently, until it is golden and softened, which should take about 10 minutes. Once done, transfer the eggplant to a bowl and set it aside.

2. Cook Zucchini

In the same skillet, pour in 2 more tablespoons of olive oil and heat it up. Now, introduce the zucchini slices to the skillet, seasoning them with salt and pepper. Cook the zucchini until it becomes tender yet retains a bit of firmness, about 5 minutes.

3. Boil Pasta

While you are attending to the vegetables, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente. Before draining the pasta, remember to reserve about 1 1/2 cups of the pasta cooking water.

4. Combine Pasta with Feta and Water

Once the pasta is drained, return it to the pot. Stir in a tablespoon of olive oil and about a cup of the crumbled feta, along with the reserved pasta water, creating a creamy mixture that lightly coats the pasta.

5. Toss Vegetables and Dill with Pasta

Now, fold in the reserved sautéed eggplant and zucchini, along with the fresh dill, into the pasta. Give everything a good toss to ensure the vegetables are evenly distributed.