recipe

PASTA WITH EGGPLANT AND ZUCcHINI

| ERA

GETTING THE MOST FROM YOUR GARDEN

I usually wait until I have some fresh tomatoes to make this dish but I decided that it was going to be a while before the tomatoes turned red so I would need to make up another method to assure I use my home-grown produce. I use a nonstick wok for this dish.

INGREDIENTS:

  • 2 tbsp oil
  • 2 tbsp butter
  • 1 large Asian eggplant cut into small cubes
  • 1 large zucchini cut into small cubes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sumac
  • Salt & pepper to taste
  • 1/2 cup white wine
  • Few leaves of fresh basil or sage or tarragon [or all three]
  • 1 egg beaten
  • handful shredded mozzarella
  • 1 lb pasta [larger pasta would be better for this dish]

DIRECTIONS:

Plan to cook the pasta while you are preparing the eggplant and zucchini.

  • Preheat the oil and butter in the wok
  • Add the eggplant and zucchini and coat well in oil and butter
  • Add garlic and onion powder, sumac, salt and pepper; mix well
  • Cook until cubes soften a bit–do not overcook
  • Raise the gas and add the wine; stir quickly
  • Add the fresh basil, sage and tarragon
  • Add the beaten egg and mix quickly
  • Add the mozzarella and mix well; remove from heat
  • Cook your pasta so that your wok ingredients are completed at about the same time
  • Drain pasta and save a cup of the cooking water
  • Mix pasta in the wok and, if dry add some of the pasta cooking water [you may use the water when you have seconds to keep it moist]

VARIATIONS

I can easily imagine adding some sausage to this dish, out of the casing and cooked beforehand.