Quick Summer Pasta with Eggplant, Tomato, and Feta: A Delightful Dish
A vibrant and quick summer pasta dish combining tender eggplant, fresh tomatoes, briny olives, and creamy feta cheese with fragrant basil. Perfect for a speedy and satisfying meal.
Equipment
- large skillet or deep pot
- pot
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 medium eggplant diced into 1-inch cubes
- Salt to taste
- 2 cloves garlic crushed
- 2 teaspoons dried thyme
- ½ cup olives sliced and pitted
- 1 pound cherry tomatoes halved or diced
- 10.6 oz feta cheese crumbled
- Black pepper freshly grated, to taste
- 20 fresh basil leaves
- 1 pound dried pasta
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced eggplant, salt, and crushed garlic. Stir until eggplant softens, then add thyme and black pepper. Cook until eggplant is completely soft and silky, then remove garlic cloves.
- Add sliced olives, halved cherry tomatoes, crumbled feta cheese, and fresh basil leaves to the skillet. Cook for 1 minute until tomatoes are warm and feta begins to melt.
- Boil pasta separately. Add the cooked pasta to the skillet with the eggplant and tomato mixture. Toss to combine, taste, and adjust salt if needed before serving.
Notes
To reduce eggplant bitterness, slice and salt for 20 minutes then rinse and dry, or soak in salted water for 30 minutes before cooking. Use small or medium eggplants for a sweeter flavor. Add tomatoes at the final stage to preserve juices and freshness. Olives can be substituted with capers. Whole wheat or gluten-free pasta may be used. Do not mince garlic; crush it to avoid strong flavor. Deglaze with water if eggplant bits stick to the pan and burn.