Roasted September Vegetables with Thyme and Red Wine Vinegar

This combination of vegetables goes well together with many different seasoning options. Here's another one, savory and tangy on the tongue. Substitute other mushrooms if you like.

1 large eggplant, peeled and cubed
2 sweet red peppers, in bite sized pieces
1-2 summer squash or zucchini, cubed
1/4 lb shiitake mushrooms, halved or sliced
1 medium onion, diced
Olive oil
2 tsp dried thyme (or 1 Tbsp fresh)
Salt and pepper
1 Tbsp red wine vinegar

Preheat the oven to 400 degrees.

Combine all the vegetables in a large bowl. Drizzle generously with olive oil, quickly tossing to coat the vegetables before it all soaks into the eggplant. Sprinkle with thyme, salt, and pepper, then drizzle with the red wine vinegar and toss again.

Spread the vegetables out on a rimmed baking sheet, preferable in a single layer. Roasted for about 30 minutes, stirring once or twice, until tender.

Serves about 4.

Roasted September Vegetables with Dill Yogurt Sauce

This recipe is perfect for this time of year, when the late summer vegetables are still going pretty strong but the weather has cooled down enough to make roasting appealing. This combination is deeply flavorful, and the dill yogurt sauce with a pinch of garlic gives it a Greek or Turkish flair.

Vegetables
1 large eggplant, peeled and cubed
2 sweet red peppers, in bit sized pieces
2-3 paste tomatoes, seeded and cubed
Olive oil
Salt

Yogurt Sauce
1/2 cup plain yogurt
1 clove garlic, very finely minced
1 Tbsp chopped fresh (or frozen) dill

Preheat the oven to 400 degrees.

Combine the vegetables in a large bowl. Drizzle generously with olive oil and quickly toss (the eggplant will absorb oil, so toss quickly after drizzling to spread it around before it soaks in too much). Sprinkle with salt and toss again.

Spread the vegetables on a rimmed baking sheet, preferably in a single layer. Roast for 30 minutes, stirring once or twice to prevent burning and sticking.

While the vegetables roast, combine the yogurt, garlic, and dill and stir well. The yogurt will thin into a sauce.

Serve the vegetables topped with the yogurt sauce at the table.

Serves 4-6.

Eggplant Ricotta Bake

Chunks of roasted eggplant are baked in tomato sauce with ricotta and a topping of ground walnuts. Mix the basil in before baking or sprinkle it fresh over the top before serving.

2 medium Italian style eggplants, peeled and cubed
2 large shallots or a small onion, finely chopped
6-8 cloves garlic, minced
3-4 Tbsp olive oil
Salt and pepper
2 1/2 cups good quality tomato sauce
16 ounces good quality ricotta
1 cup walnut pieces, ground or minced
1 cup chopped fresh basil

Preheat the oven to 400 degrees. Toss the eggplant cubes with the shallot and garlic in a 10x13-inch baking dish. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat. (Note that the eggplant will easily absorb all the oil; do not add more.) Bake for 20 minutes then remove from oven. Turn the temperature down to 350 degrees.

Pour the tomato sauce over the eggplant mixture and mix well. It should be well sauced but not too soupy. Dot spoonfuls of ricotta over the surface. Top with basil and walnuts if desired, or just walnuts with the basil reserved for fresh topping after baking.

Bake again for 15-20 minutes. Serve hot, optionally topping with fresh basil.

Serves 4-6.

Southwestern Grilled Vegetables

Any seasonal vegetables will work here, but I do recommend including a tomato and some onion for their flavors. As the tomatoes soften and cook, they will spread themselves over the rest of the vegetables, contributing to the seasoning. Peppers will be nice here when they're ready. I used summer squash and eggplant along with the tomato and onion.

8 cups mixed seasonal vegetables, cubed
1 Tbsp cider vinegar
1 Tbsp canola oil
1 1/2 tsp ground cumin
1 tsp salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro
A couple fresh limes, quartered (optional)

Toss the vegetables in a bowl. Combine the vinegar, oil, cumin, salt, and pepper in a small bowl and miss well. Drizzle over the vegetables and stir to coat. Let sit for up to 30 minutes if you have time.

Grill the vegetables in a grill basket. Start them over high heat, stirring every 5-7 minutes. After 10-15 minutes, reduce heat to low and continue to grill until tender, another 10-15 minutes. If you like, turn the heat back up for a few minutes at the end for additional browning.

Top the vegetables with cilantro and a drizzle of fresh lime juice at the table.

Serves about 4.

Vietnamese Grilled Eggplant Skewers

I often use a grill basket for grilling veggies in chunks, but sometimes I use skewers to mix it up. It also saves me a bit of room on the grill. Eggplant worked well here, but you could use whatever vegetables you like. If you use bamboo skewers, be sure to soak them well ahead of time; I use these bendy stainless steel ones that hook together in a loop.

Nuoc Cham:
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt

Skewers:
2 medium Asian eggplants (the long skinny ones), in rounds or cubes (peeled or not as desired)
1 Tbsp canola oil
1 Tbsp rice vinegar
Salt
1/2 cup chopped herbs: Cilantro, Thai basil, mint, or a combination

Make the Nuoc Cham first so it has time for the flavors to blend while you prepare the skewers.

Toss the eggplant chunks with the canola oil and rice vinegar. Sprinkle liberally with salt and toss. They will soak up the marinade quickly. Thread them onto skewers.

Grill the eggplant over medium-high heat for about four minutes per side, turning the skewers once.

Serve the eggplant hot, topping with nuoc cham and sprinkling generously with the herbs.

Serves 2-4.

Tomato-Balsamic Grilled Vegetables

The tomatoes sort of melt and disintegrate as you grill the vegetables, turning them into almost a light sauce that mixes well with the balsamic vinegar flavoring.

1 medium eggplant, peeled, quartered and sliced 1/4-inch thick (or 2 medium Asian type eggplants)
2-3 medium zucchini or summer squashes, sliced 1/8-1/4-inch thick
1 ripe sweet bell pepper, halved, seeded, and sliced cross-wise
2-3 Roma type paste tomatoes, seeded and chopped
2 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper to taste
1 cup chopped fresh basil for topping

Combine all the vegetables in a large bowl. Drizzle with vinegar and oil and toss to coat. Add salt and pepper to taste.

Grill vegetables in a grill basket over medium heat for 20-30 minutes, stirring occasionally, until tender and pleasantly charred in places. Serve topped with a generous sprinkle of basil.

Serves 2-4.

Fire Roasted Eggplant

October is still eggplant season! Do up a few on the grill like this, maybe along with some red peppers, and make Fire Roasted Red Pepper and Eggplant Sauce, a smoky version of Roasted Eggplant Garlic Dip, or make up some Roasted Eggplant Puree with Olive Oil. The fire roasted flesh is also nice just chopped up and added to pasta sauce, a lamb stew or curry, or pizza.

You can use any number of eggplants, depending on how much you plan to use, and virtually any type. Fatter ones will take a bit longer to roast than the skinny kind.

Wash eggplants and pierce in several places with a sharp knife. Leave the calyxes on.  Get the grill going nice and hot and roast the eggplants, turning once or twice, until black all over and very soft.

Remove blackened eggplants from the grill and let them cool.  When cool enough to handle, cut off the calyx end and slice open. Scoop out the flesh and use however you like.

Sauteed Summer Veggies and Olives Over Polenta

Instead of the usual basil with eggplant, peppers, tomatoes, and summer squash, I took it in a different kind of Mediterranean direction with olives and feta. The veggies are served in a pile over a bowl of soft polenta and topped with feta and, optionally, pine nuts.  Delicious! If you like, substitute quinoa for up to half of the cornmeal in the polenta.

Polenta
4 1/2 cups water
1 1/2 cups coarse corn meal/polenta meal
1 1/2 tsp salt

Veggies
Olive oil
1 large eggplant, peeled and thinly sliced
1 large summer squash, sliced into 1-2" strips (or substitute zucchini)
2 medium sweet peppers (ripe), sliced into strips
1 1/2 - 2 cups peeled, seeded, and diced fresh tomatoes
6-8 cloves garlic, minced
3 Tbsp good quality minced olives or olive tapenade (or to taste)
1/2 tsp dried oregano
Salt and pepper to taste
Crumbled feta for topping
Toasted pine nuts for topping (optional)

To make the polenta, bring the water to a boil in a medium saucepan.  Stir in the cornmeal (and quinoa if using) and salt and whisk to prevent lumps.  Reduce heat and simmer, stirring occasionally, until it reaches the desired thickness.

While the polenta cooks, heat a bit of olive oil in a large skillet or Dutch oven.  Add the eggplant and squash and saute over medium heat, stirring frequently, until partially tender.  Add the peppers, garlic, and tomatoes, plus a bit more oil if needed, and continue to saute until the vegetables are pleasantly tender. The eggplant should be quite soft.  Stir in the olive or tapenade along with the oregano and salt and pepper to taste.

Serve the veggies in mounds over bowls of soft polenta. Top with feta and pine nuts (if using) at the table.

Serves about 6.

Pizza with Arugula, Feta, and Roasted Eggplant Puree

I was so excited last fall when I finally found a way to freeze eggplant that resulted in a product worth eating.  It has been especially good on pizza - like this one.

1 14-inch pizza crust
Olive oil
1 cup roasted eggplant puree (thaw in warm water if frozen)
1/4 arugula, chopped
2-3 oz. crumbled feta
1-2 Tbsp pine nuts
Salt and pepper
2 oz. shredded or cubed mozzarella

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the eggplant over the pizza crust, then top with arugula.  Sprinkle with feta, pine nuts, salt and pepper, and mozzarella.  Bake for 15-18 minutes, until crust is done and cheese is beginning to brown.

Serves 3-4.

Pizza with Pear, Bacon, and Roasted Eggplant Sauce

An array of complementary flavors and textures here, yum!  If you don't have pureed eggplant available,  you can skip it.  You'll be missing a flavor and texture element, but the pizza will still be good.

1 14-inch pizza crust, preferably whole wheat
Olive oil
1 cup Roasted Eggplant Puree with Olive Oil
3-4 oz. shredded mozzarella
1 large pear, cored and sliced 1/8 - 1/4-inch thick
1 small shallot, minced
4 sliced cooked bacon, chopped
Salt and pepper to taste

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the pizza crust with the eggplant puree, then the mozzarella.  Arrange the pear slices over the cheese, then sprinkle with the shallot and bacon. Lightly sprinkle with salt and freshly ground black pepper.

Bake the pizza for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Roasted Eggplant Puree with Olive Oil

Toward the end of eggplant season I decided to experiment with pureeing and freezing it.  I didn't post the recipe then because I wanted to see how good the results were.  Straight cooked eggplant freezes terribly - the resulting texture is awful - but I had heard that eggplant puree produced better results.  It's true!  This is definitely good enough to be worth doing.

Whole eggplants
Olive oil
Salt and pepper (optional)

Start by roasting whole eggplants in a 500 degree oven (on baking sheets) or on the grill.  Roast until the outside is fairly well blackened and the eggplant is nice and soft all over.  Let them cool until you can handle them comfortably, then slice them open and scoop out the flesh.  Puree the flesh in a food processor, adding a generous quantity of olive oil, until very smooth and silky in texture.  Add salt and pepper to taste if desired.

To freeze, scoop desired quantities into freezer bags (I froze in 1 cup amounts).  Spread out flat and freeze.

To thaw, place the bag in a bowl of warm water for 10 minutes or so.

Fire Roasted Red Pepper and Eggplant Sauce

This lovely orange sauce is sweet and savory with a silky texture from the eggplant.  Use it on pizza or pasta, or simply as a dip for pita chips.

3 red bell peppers
1 medium eggplant, pierced in a few places with a sharp knife
2 Tbsp extra virgin olive oil
1 tsp salt
Freshly ground pepper to taste

Start by roasting the peppers and eggplant over a hot fire on the grill, turning as needed.  You want to blacken the skin of the peppers all the way around.  For the eggplant, roast until the skin is blackened and the eggplant is very soft.  The peppers and eggplant should take around the same amount of time.  Let the peppers and eggplant cool until you can handle them comfortable.

Peel the skin off the peppers and discard the stem and seeds.  For the eggplant, either peel off the skin or cut it in half lengthwise and scoop out the flesh.  Puree the skinned peppers and eggplant in a food processor.  Add the olive oil, salt, and pepper, and puree until very smooth.

Makes about 1 1/2 cups.

Curried Goat (or Lamb) and Eggplant Stew

Roasted eggplant forms the base of this savory Indian curry.  Simmered chunks of goat meat (or substitute lamb) make a tender, toothsome addition, but you can leave them out for a vegan version.  I get goat meat from Balky Farm in Northfield, which also offers lamb.  Particularly in ground or stew meat form, lamb and goat are essentially interchangeable.  Serve this over rice.

3 lbs eggplant,diced
4-5 cups tomatoes, seeded and diced
Canola oil
Salt and pepper to taste
1 large onion, finely chopped
1 1/2 - 2 Tbsp grated ginger root
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
1-2 lbs stew goat or lamb, cubed
Water
1/2 cup chopped fresh cilantro

Preheat the oven to 400 degrees.  Place the eggplant and about half the tomatoes in a large roasting pan.  Drizzle with oil, sprinkle with salt and pepper, and toss to coat.  Roast for about 30 minutes, stirring halfway through.

While the vegetables roast, start preparing the rest of the stew.  Heat a little oil in a soup pot, then add the onion.  Saute over low-medium heat until translucent and a bit golden, about 10 minutes.  Add the ginger, coriander, cumin, paprika, turmeric, and cayenne, and saute over low heat for 2 minutes or so to toast the spices.  Add the goat meat, turn the heat to medium, and brown well.  Add the remaining tomatoes and just enough water to cover the meat.  Bring to a boil, then reduce heat to low and simmer until the meat is pleasantly tender, 45-60 minutes.

When the meat is tender and the vegetables are roasted, add the veggies to the stew pot and stir well.  Simmer for at least a few minutes, longer if you have time, so the flavor of the spices can penetrate the eggplant.  Just before serving, stir in the cilantro.

Serve over rice.

Serves about 6.

Eggplant Chicken Chili

Yes indeed, more eggplant.  Not your standard chili vegetable perhaps, but its texture works well and it soaks up the flavors quite nicely.  If you like, substitute some minced chipotles in adobo sauce in place of the fresh hot peppers for a delicious shot of smoky heat.  Skip the chicken for a vegetarian version.

Olive oil
6-8 cloves garlic, minced
2 medium onions, chopped
2 large eggplants, peeled and diced
2 red bell peppers, diced
2 hot peppers (e.g. jalapenos), seeded and minced (or to taste)
4-6 medium tomatoes, peeled, seeded, and chopped
3 cups cooked kidney beans
1 Tbsp ground cumin
Salt and pepper to taste
2 cups shredded cooked chicken
Sour cream and or shredded cheddar for topping (optional)

Heat the oil in a soup pot.  Add the garlic and onions and saute over medium-high heat for 2-3 minutes.  Add the eggplant, peppers, hot peppers, and tomatoes.  You may want to add a little additional oil as well, as the eggplant will tend to soak it up.  Cook, stirring often, until the vegetables are somewhat softened.  Add the beans, cumin, salt and pepper, and chicken.  Cover, reduce heat, and simmer until the veggies are soft.

Serves 4-6.

Risotto with Tarragon Eggplant and Peppers

Eggplants and peppers are still coming in from the garden in huge quantities right now.  Peppers I don't feel quite as pressed to use because they are so easy to freeze. But eggplants really don't take well to being preserved by virtually any method.  You can freeze cooked eggplant, but I find the texture deteriorates too much to be worth it.  So when we've got a bumper crop like we do this year, I find myself scrambling to use as much as I can without getting too repetitious.  Fortunately, eggplant works well with many different flavorings and types of cuisine.

This recipe uses a pressure cooker to make the risotto, as I pretty much always do now.

Veggies
3 Tbsp olive oil
2-3 medium shallots, minced
2 medium eggplants (preferably Italian style), peeled and cut into thin strips about 2 inches long
2 medium or large sweet red peppers, cut into thin strips
1 tsp dried tarragon
2 Tbsp dry sherry
Salt and pepper to taste

Risotto
Olive oil
1 1/2 cups uncooked arborio rice
3 1/2 cups chicken or vegetable stock
1/3 cup grated Parmesan
Salt and pepper to taste

Prepare the vegetables first, then make the risotto while they finish cooking.

Heat the olive oil in a large skillet or other wide bottomed pan.  Add most of the minced shallot, reserved 1-2 Tbsp of it for the risotto.  Saute over medium high heat for about 2 minutes, then add the eggplant and peppers.  Toss them well to get them coated with oil.  Saute over medium heat, stirring frequently, until they begin to soften.  Then reduce the heat to low or medium low and cover.  Cook, stirring occasionally, until they are very soft.  Add the tarragon, sherry, and salt and pepper, and cook for a few more minutes.
To prepare the risotto: Heat a little olive oil in the pressure cooker with the lid off, then add the reserved minced shallot. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to the high pressure setting. Bring to pressure, then reduce heat (maintaining pressure) and cook for 7 minutes. Remove from heat and release pressure. Stir in Parmesan, salt, and pepper.

Serve the eggplant and pepper mixture over mounds of risotto.

Serves 4-5.

Rosemary and Garlic Grilled Vegetable Medley

Yet another delicious way to grill some of summer's bounty.  I served this with risotto.

2 medium-large summer squashes or zucchinis, cut up
3 medium eggplants, cut up
3 medium tomatoes, seeded and cut up
2 large shallots or 1 medium red onion, chopped
6-8 cloves garlic, minced
2 tsp minced fresh rosemary
2 Tbsp red wine vinegar
Olive oil
Salt and pepper

Place the vegetables in a large bowl.  Drizzle generously with olive oil and toss to coat.  Combine the garlic, rosemary, and vinegar in a small bowl or jar, then pour over the vegetables and stir until everything is well coated.  If you have time, let them marinate, stirring occasionally, for up to an hour or two.

Grill the vegetables in a grill basket over medium heat, stirring every 5-8 minutes or so, until done to your liking.  This will take 25-30 minutes, depending on how large or small the pieces are.

Serves 6-8.

Balsamic and Garlic Mixed Grilled Vegetables

When you're swimming in produce at this point in the summer, grilling up a bunch of mixed cut vegetables is a great way to use a lot at once.  Go ahead and make more than you'll eat at one meal.  The leftovers are good warm or cold and can be used in a variety of ways.  Try them with hummus in a pita, or tossed with pasta and herbs, or as a pizza topping, among other options.

Good veggies for this mix include eggplant, sweet peppers, zucchini, and summer squash.  You can through in some shallots or onions for a mild kick, and mushrooms are an excellent, deeply flavorful addition.  Grilling time will vary depending on how large or small you cut the vegetables - smaller pieces cook faster.  Squash or zucchini take a bit longer than the others, so you may want to cut them a little smaller.  Note that you'll need a grill basket for this.

8 cups mixed cut summer vegetables
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup minced garlic
Salt and pepper to taste

Place the vegetables in a large bowl.  Combine the remaining ingredients in a small bowl or jar, then pour over the vegetables and stir until everything is well coated.  If you have time, let them marinate, stirring occasionally, for up to an hour or two.

Grill the vegetables in a grill basket over medium heat, stirring every 5-8 minutes or so, until done to your liking.  This will take 25-30 minutes, depending on how large or small the pieces are.

Serves 6-8.

Turkish Style Lamb and Vegetables with Pasta and Yogurt Sauce

This is totally different from any other pasta dish I've ever made, and it's fantastic. It hits a flavor profile that I normally associate only with food I eat in restaurants - but it's pretty easy to make at home. This is adapted from this recipe that was published the New York Times a couple years ago.

1 large eggplant, in 1/2 inch cubes
2 sweet red peppers, diced
Salt
Olive oil
2 large shallots, minced
4 garlic cloves, minced
1 lb stew lamb, well trimmed (or shoulder meat, cubed)
Black pepper to taste
1/4 tsp red pepper flakes, or to taste
2 tsp dried dill, or 1-2 Tbsp fresh, finely chopped
1 lb cut pasta (shells work well)
1 cup plain yogurt
1 Tbsp chopped fresh mint (or dill or cilantro)

Preheat the oven to 500 degrees.

Toss the eggplant and peppers in a bowl with about 1/2 tsp salt and a drizzle of olive oil until well coated. Spread the vegetables out in a single layer on a baking sheet (you may want to line it with foil or parchment) and roast for about 20 minutes, or until nicely brown. Remove from oven.

While the vegetables roast, add 1-2 Tbsp olive oil to a Dutch oven. Add the shallots and all but 1 tsp of the minced garlic and saute for about 2 minutes. Then add the lamb and saute until well browned and cooked through. Add salt and pepper to taste, red pepper flakes, and dill. Let this mixture continue to cook over very low heat until the vegetables are ready.

Meanwhile, cook the pasta in a pot of salted boiling water. When it is cooked, drain and toss with a little olive oil.

When the eggplant and pepper are done roasting, add them to the Dutch oven with the lamb mixture. When the pasta is done, toss it with the lamb and vegetables until well combined.

Before serving combine the yogurt and mint in a bowl with the reserved 1 tsp of minced garlic. Add a dash of salt and stir well (it will thin somewhat).

Serve the pasta, with each diner topping his or her portion with some of the yogurt sauce at the table.

Serves 4-6.

Greek Eggplant Feta Casserole

This is a Greeked up version of my Eggplant Parmesan Casserole, using feta, oregano, and lemon zest instead of the more typical Italian seasonings.

1/4 cup olive oil (3 Tbsp + 1 Tbsp)
6-8 cloves garlic, minced
1 large onion, diced
1 Tbsp dried oregano
1/2 tsp dried lemon zest (or 1 tsp fresh)
1/4 tsp red pepper flakes or cayenne (optional)
Salt and pepper to taste
1 large eggplant, peeled, quartered, and cut in 1/4-inch slices
2 cups good quality tomato sauce
4 ounces shredded mozzarella cheese
3 oz. crumbled feta
1 1/2 cups breadcrumbs (optional)

Preheat the oven to 425°.

Set aside about 2 tsp of the minced garlic if you plan to use the breadcrumbs. Heat 3 Tbsp of the olive oil in a large skillet, then sauté the remaining garlic and the onion for about 2 minutes over medium-high heat. Stir in the oregano, red pepper flakes or cayenne (if using), lemon zest, salt, and pepper and sauté for an additional 30 seconds or so. Add the eggplant to the skillet and sauté over medium heat, stirring occasionally, until tender but not mushy, about 6-8 minutes. Remove from heat.

If you are using the breadcrumbs, heat the remaining 1 Tbsp of olive oil in a small skillet. Add the remaining 2 tsp of minced garlic and sauté for about 1 minute. Add the breadcrumbs and sauté over high heat until they are crisp, about 3-4 minutes. Set aside.

In the bottom of a 1 1/2- or 2-quart casserole dish, spread 1 cup of the tomato sauce. For the next layer, spread half of the eggplant mixture. Top the eggplant with all of the shredded mozzarella and feta. Spread the remaining eggplant mixture over the cheese. Press down gently on the eggplant to compact the casserole somewhat. Top the second layer of eggplant with the remaining 1 cup of the tomato sauce. Spread the breadcrumbs over the tomato sauce.

Bake the casserole for about 15 minutes. Serve hot.

Serves 4-6.

Pasta with Roasted Eggplant Tomato Garlic Sauce

It's hard to go wrong with this combination, and as we start to head into fall, roasting becomes more appealing. This is great with some sausage tossed in; I recommend lamb sausage if you can find it (a few local farms do make it). Or cook some ground lamb and toss that in.

2 heads garlic, cloves peeled and left whole
1 medium eggplant, peeled and cubed (2-3 cups)
4 cups chopped seeded tomatoes
3 Tbsp olive oil
Salt and pepper
1 lb pasta
Crumbled feta for topping (optional)

Preheat the oven to 400 degrees.

Combine the garlic cloves, eggplant, and tomatoes in a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, then toss to coat well. Roast for 30 minutes, stirring once or twice.

While the vegetables roast, cook the pasta in a pot of salted boiling water. Drain, toss with a little olive oil, and set aside.

When the vegetables are nice and tender, mash or partially puree them into a sauce. Taste and adjust salt and pepper if needed. Toss with the pasta until well coated. Serve hot, topped with crumbled feta at the table if desired.

Serves 4-5.