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.