We’re getting to the juicy and delicious time of year when almost every meal is what we lovingly call “only olive oil” – meals in which the ONLY ingredient that didn’t come from the farm is the olive oil. This recipe is technically an “only olive oil and pasta” dinner, but someday soon we’ll be growing and milling our own flour for bread and pasta and this too will be only olive oil.
When the sungolds and fairy tales are both in season, we make this dish often. Very often. More than twice a week, let’s say, though I’m a little embarrassed to admit that. It’s just so quick, so simple, so seasonal and so delicious. It tastes like summer. The recipe definitely falls into the catch-all category of what we do with most veggies – saute with olive oil and garlic – but it’s worth a special mention because it’s just such a delicacy.
Here’s what you’ll need:
Pasta (angel hair would be nice, but any pasta will do)
¼ C olive oil
3 – 6 cloves garlic, peeled and coarsely chopped
2 pints of fairy tale eggplants, cut into quarters (you don’t want to chop the eggplant too small – nice big chunks makes it creamier)
1 pint of sungold cherry tomatoes, cut into halves
1 hot pepper of your choice, or more to taste, finely chopped with seeds removed
Basil, coarsely chopped
A little parmesan on top never hurts
Here’s what to do:
1. Boil the pasta.
2. Put ¼ C of olive oil in a large pan on medium heat, then add garlic.
3. Saute garlic until it just starts to brown, stirring occasionally – about 3 minutes.
4. Add the eggplants, and salt to taste. Saute for 5 to 8 minutes, or until the eggplants are browned and tender but before they start to fall apart. Stir occasionally.
5. Add the tomatoes and peppers, saute for another five minutes.
6. Turn off heat and add basil, stir.
7. Serve over pasta.