If you are looking for ways to cook summer squash and eggplant then I have a recipe for you. I recently shared that I used to think I didn’t like eggplant (can’t even remember why I had that in my head), but I decided to give it another chance last year and have slowly started to change my mind. I’ve even caught myself ordering it at a restaurant and craving it in dishes at home – what a turn around! This recipe below is inspired by one of our favorite restaurant meals in France and actually included a pork chop as well (pictured below). And it wasn’t at an uppity, expensive restaurant in Paris…just at a little roadside café in the small town of Cluny at the uber reasonable cost of 8 Euros (about 10 bucks).
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Now back to that yummy pasta dish
- ½ lb whole-grain spaghetti noodles, boiled according to package directions, drained and set aside
- 1 eggplant, about 12 to 13 ounces, cut into 1” dice
- 2 medium-sized zucchinis (or other summer squash), about 7 to 8 ounces each, cut into 1” dice
- 2 fresh Roma tomatoes (optional), cut into 1” dice
- 2 cloves garlic, minced
- ⅓ cup dry white wine
- 3 tablespoons olive oil
- 1½ teaspoon salt (or less if tomato sauce has salt added)
- 1¼ teaspoon dried thyme
- Pepper, to taste
- 1 – 15 oz. can (or jar) plain, unseasoned organic tomato sauce, preferably with “no salt added”
- ¾ cup freshly grated Parmesan cheese
- Special equipment needed: 13″ X 9″ oven-proof casserole dish
- Preheat oven to 425 degrees F.
- In a 13 X 9 casserole dish combine the eggplant, zucchini, tomatoes (if using), and garlic. Sprinkle over top the wine, olive oil and spices. Roast veggies until they are tender and brown, about 40 minutes, stirring once halfway through the cooking time.
- Pull the casserole dish out of the oven and stir the noodles and tomato sauce in with the veggies. Top with the Parmesan cheese and stick the casserole dish back in the oven until the cheese is melted, about 5 more minutes. Serve warm and enjoy!