Trumpet Pasta with Eggplant and Tomatoes

With eggplant and tomatoes coming into season, this is a perfect salad to make while the weather is still hot. Try grilling the eggplant so you can get that wonderful smoky flavor that adds another delicious component to this dish.

Instructions

Ingredients for Trumpet Pasta with Feta Cheese and Tomatoes

  1. Preheat the broiler. Place tomatoes in a shallow baking dish in one layer and drizzle with 3 tablespoons avocado oil; season generously with salt and pepper. Broil tomatoes about 2 inches from heat until they are softened and lightly charred, 10 to 15 minutes. Set aside and allow to cool; then add the garlic, red pepper flakes and capers. Stir to combine. 
  2. Slice eggplant into ¼-inch thick long strips and paint both sides of the strips with avocado oil using a basting brush; season with salt and pepper. Cook eggplant on a stovetop grill, a cast iron skillet, or an outdoor grill; about 2 minutes per side. Set aside and then cut into 1-inch pieces widthwise when cool enough to handle. 
  3. Boil pasta in salted water until al dente, drain and rinse briefly. Blot dry and pour into a wide serving bowl. Add tomato mixture and eggplant; gently stir together. Crumble cheese over the top and garnish with torn basil leaves.

 


Recipe Credit

Recipe modified from Cool Ziti with Eggplant and Tomatoes by David Tanis via NYTimes Cooking

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth