Dinner Tonight: Pasta with Eggplant and Zucchini Recipe

By
Nick Kindelsperger
尼克Kindelsperger是一个贡献writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at theChicago Tribune. His food writing appears inThe Washington Post,Newsweek, Epicurious,Baltimore Sun, Serious Eats, Grub Street,New York Magazine, and Tasting Table, among others.
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Updated Aug. 09, 2018

Someday I'll run out of pasta combinations. I mean, I've already done aneggplant and pasta recipe. Blake's made apasta with zucchini. But neither of us has managed to combine the two into a pasta sauce that tastes nothing like either one. It's kind of remarkable.

This recipe comes from theNew York Times, and pairs sautéed zucchini and eggplant with an herb-filled tomato sauce. Both of the vegetables were leftover from a recent batch ofmiso soupand I think they work much better here.

I tried to figure out why that was, before I realized this is basically just a ratatouille-style sauce. Of course, this will probably taste even better in the fall when all of these vegetables are actually in season. But tomatoes out of a can, especially ones from Italy, tend to do a good job while we wait.

Recipe Facts

Cook:35 mins
Total:35 mins
Serves:3 to 4 servings

Rate & Comment

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  • 4tablespoonsolive oil

  • 2clovesgarlic, chopped

  • 1 can (28-ounce)crushed tomatoes

  • 4tablespoonsfreshparsley, chopped

  • 2tablespoonsdried oregano

  • 1/8teaspoonred pepper flakes

  • 1poundeggplant, ends removed and chopped into 1-inch cubes

  • 1/2poundzucchini, ends removed, sliced into 1-inch slices

  • 3/4poundpasta

  • Saltand black pepper

  • Freshlygrated Parmesan

Directions

  1. Pour 1 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute or so, until fragrant. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally for 15 minutes.

  2. 把剩下的油倒进一个大煎锅over medium-high heat. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15 minutes.

  3. Add the eggplant and zucchini to the tomato sauce and cook for another 15 minutes.

  4. Bring a large pot of water to a boil, and cook the pasta according to the instructions on the box. Plate the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.

Nutrition Facts(per serving)
568 Calories
17g Fat
92g Carbs
17g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 568
% Daily Value*
Total Fat17g 21%
Saturated Fat 3g 13%
Cholesterol2mg 1%
Sodium861mg 37%
Total Carbohydrate92g 34%
Dietary Fiber 11g 39%
Total Sugars 16g
Protein17g
Vitamin C 33mg 163%
Calcium 166mg 13%
Iron 7mg 39%
Potassium 1120mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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