Most foodies have a trigger: a food that they love intensely but may not get to enjoy so often. A food that is a determining factor on any menu. Mine is eggplant. As a little girl, I remember the smell of my mother’s ratatouille bubbling on the stove, and I’ve been hooked ever since. Eggplant parmesan, baba ghanoush, moussaka—if a dish incorporates eggplant, I’m ordering (or making) it. So when I saw these beauties at my local market, I created this dish just for them (and me). It’s simple, but the flavors, intensified by roasting, speak for themselves.
For the roasted tomatoes, I sliced mine instead of halving them so that they would roast more quickly. Check out Smitten Kitchen for the method. You will fall in love with the intensity of the tomato flavor in these tasty morsels.
For the eggplant, I used a similar technique, but I salted the slices and allowed them to drain for 30 minutes. (K0sher salt is best. Wipe off any moisture and excess salt with paper towels before cooking.) Then I cubed the eggplant, tossed with olive oil and seasoning (garlic, salt, and pepper), and roasted them for about 45 minutes at 250°F.
from foodie plus four
- 2 cups roasted tomatoes, sliced into strips
- 2 eggplant, cubed and roasted
- 1 large sweet onion, halved and sliced
- 3 tablespoons capers, drained
- 1/3 cup (or more) Greek olives, pitted and chopped
- 1 to 1 1/2 cups crumbled feta cheese
- 1 pound pasta
- balsamic vinegar
- olive oil
- freshly ground pepper
- Roast eggplant and tomatoes (see above; these can be done a day ahead and stored in the fridge).
- Cook pasta.
- While pasta is cooking, sauté onions in olive oil, adding a drizzle of balsamic vinegar when soft. Set aside.
- Drain pasta and transfer to serving bowl. Toss with tomatoes, eggplant, onions, capers, olives, and feta. Drizzle with olive oil and sprinkle with pepper.
- Serve warm or room temperature with crusty bread and a robust red wine! Serves about 6.