Eggplant and Zucchini Pasta With Feta and Dill

Name: Eggplant and Zucchini Pasta With Feta and Dill
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 6 tablespoons extra-virgin olive oil; 1 pound eggplant (about 2 small eggplants), cut into 1-inch cubes (about 7 cups); Kosher salt and black pepper; 1 pound green zucchini or yellow squash, halved lengthwise and sliced into 1/4-inch-thick half-moons (about 5 cups); 1 pound mezze rigatoni or any short pasta; 8 ounces crumbled feta (about 1 1/2 cups); 1/4 cup chopped fresh dill

By Kay Chun

Total Time: 20 minutes
Rating: 4(2,136)
Comments: Read comments

This simple yet hearty weeknight pasta is packed with two whole pounds of vegetables. Meaty eggplant makes this vegetarian meal satisfying, while zucchini adds texture and a touch of natural sweetness. Since eggplant tends to absorb oil like a sponge, the key here is to sauté it slowly in a nonstick skillet until it softens and caramelizes without adding too much oil. The feta does double duty, adding bright tang to the dish and creating a creamy sauce. Fragrant dill is a natural pairing for eggplant and zucchini, but fresh parsley or basil would also be great.

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Ingredients

Yield:4 to 6 servings

6tablespoons extra-virgin olive oil
1pound eggplant (about 2 small eggplants), cut into 1-inch cubes (about 7 cups)
Kosher salt and black pepper
1pound green zucchini or yellow squash, halved lengthwise and sliced into ¼-inch-thick half-moons (about 5 cups)
1pound mezze rigatoni or any short pasta
8ounces crumbled feta (about 1½ cups)
¼cup chopped fresh dill

Ingredient Substitution Guide

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Preparation

Step 1
Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.
Step 2
Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.
Step 3
While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1½ cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.
Step 4
Serve pasta in bowls and top with remaining cheese.

Ratings

4 out of 5

2,136 user ratings

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Comments

Mike Irwin5 years ago

Should the eggplant be peeled before frying or roasting?

Chris5 years ago

Sounds like a tasty recipe but I HATE frying so I plan to roast the veggies with minimal oil! 425 for about 20 - 30 minutes ought to be perfect.

Theo5 years ago

Heresy to some no doubt, but I will be making this sans the pasta, will serve it with excellent bread and a salad on the side. Think about it, is the addition of pasta really necessary? On its own it sounds delicious and filling.

Betsy2 months ago

I agree with others who've said this is missing something. Just okay for me.

maeve stiles6 months ago

Very good. Recommend adding onions and garlic to cook with eggplant and to save time throw in zucchini after eggplant has roasted for 5 min. sausage or tofu would be a good protein addition!

Iomjen9 months ago

Thank you for sharing this recipe. In our house we hold "Revenge Smells" between the kid living in the downstairs apartment and the parents upstairs. This dish provides filling comfort and delicious veggies with the satisfaction of pasta and feta. Totally agree with the suggestions for touch of garlic which we added with the squash. Farm fresh veggies made all the difference and the best thing of all was the yell up the stairs "you win, I'm coming up for dinner" from our favorite 20Something. :)

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