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.
- 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 instrucitons on the box. Plate the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.