Gettin' down with real food.

Luscious Zucchini and Eggplant Pasta

I just want to tell you about this one quick - before zucchini and eggplant are no longer coming out of your ears.  By the calendar summer is over, but the veggies are still flowing like wine and the weather around here has been pretty intoxicating too. This dish, which is a mashup of this recipe and this one, was dinner at least a fortnight ago, but it was memorable and I thought, worthy of sharing. Here’s the jist:

luscious zucchini and eggplant pasta //

Chop three zucchini or summer squash and two Japanese eggplants (can sub in one globe eggplant) into half moons about Β½ inch thick.  Heat a generous glug (1/4 cup-ish) of olive oil in a large frying pan, then toss in the veggies. Chop as many garlic cloves as you’d like and add those to the pan as well. Cook this all down for about half an hour, adding water as things start to dry up, until the veggies have turned to luscious mush. Use the edge of a wooden spoon to smush and break up the chunks until everything has come together in a rather rustic sauce.  Add salt, pepper and more olive oil to taste.  Finish with shredded basil and a pinch of fresh thyme.  Serve over pasta with plenty of grated parm or other hard salty cheese. Slow down if you've got a minute and savor the simplicity of this dish amid this intersection of seasons.