Honest Farm Market Special Pasta
I have suffered from pasta overkill the last couple of years but this is one I can eat several days in a row and not tire of. Small to medium eggplants work best for this recipe and especially the variegated or long Japanese varieties with tender skins. If you use white eggplants, peel them first as their skins are notoriously tough. The serrano chile makes it a little spicy so if you have kids or don’t care for the heat you can leave it out.
Serves 4 to 6
2 pounds small to medium eggplants
4 tablespoons extra-virgin olive oil, plus more for brushing
Kosher sal tand freshly ground pepper
1 medium onion, diced
2 cloves garlic, minced
2 teapoons seeded and minced serrano chile(optional)
1 red bell pepper, seeded and diced
1 medium yellow summer squash, diced
1 large tomato, seeded and diced
2 tablespoons minced flat-leaf parsley
1 pound whole-wheat vermicelli or spaghetti
2 ounces Parmesan cheese
1. Trim the ends of eggplants and slice lengthwise into 5-inch-thick pieces. Brush lightly with oil, sprinkle with salt and pepper, and place on a baking sheet (you may need two). Broil, turning once, about 10 minutes per side, until tender. Transfer to a cutting board and let sit until cool enough to handle. Cut into bite-size pieces.
2. Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add the onion, garlic, serrano chile, bell pepper, and squash. Sauté until vegetables are soft, about 10 minutes. Add the tomato, eggplant, and 3 teaspoons water; cook 5 minutes longer until the vegetables are nicely stewed and soft. Remove from heat and stir in the parsley, remaining tablespoon of oil, and salt and pepper to taste.
3. Cook the pasta in a pot of boiling salted water according to package directions until al dente. Drain; immediately toss with the vegetables. Transfer to warm bowls and top with additional ground pepper. Shave the Parmesan over the hot pasta with a vegetable peeler abd serve.
