So.many.eggplants. And zucchinis. And my dill plant is seriously out of control. Oh my! This is an issue every summer, right? This recipe is awesome because it uses all of that, plus feta. This was easy and all in one pot (bonus). To be honest, the boys had no interest in these things mixed in with the pasta so we had a fabulous dinner with plenty of leftovers for lunch the next day for both of us. ) The boys just had plain pasta – their loss.)
The recipe says you can use parsley or basil instead of the dill, but I loved the fragrance of the dill combined with the saltiness of the feta.
And this makes an enormous amount of food, so it needs a seriously big big non-stick skillet. I got to use the pretty blue enamelware nonstick skillet from Bruntmore that I got for Mother’s Day last year.
I will definitely be making this one again.
Eggplant and Zucchini Pasta with Feta and Dill
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.
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.
3. While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 1/2 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.
4. Serve pasta in bowls and top with remaining cheese.
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.