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Pasta with Eggplant, Heirloom Tomatoes and Capers
Difficulty Level Easy
Even though I'm not in Toronto for the month of August, I still get the weekly newsletter from my local farmers' market with information about what produce is available that week and which vendors will be present. I was saddened to see that one farm was reporting that their entire 2 acre tomato crop has been wiped out by the tomato blight that has been affecting plants throughout the north east of the U.S. It is apparently quite contagious and I'm sure the continuous rain we've had for the past month has played a role in it's propagation.
So I felt especially fortunate to find some heirloom tomatoes this week at the farmers' market that I attend by my cottage. I had one of those rare opportunities this week where I had the cottage to myself for a day and a half because my family were all off on various trips. I quite enjoy the quiet for a day or two and especially like being able to cook what I want for myself without needing any consideration for anyone else.
I don't eat a lot of eggplant because I'm the only person in the family who really likes it, so I made myself a pasta dish with homemade pasta, eggplant and tomato and capers and thoroughly enjoyed it. I made it for my lunch and cooked too much, so I put the leftovers away, but by the end of the afternoon I had snuck back to the refrigerator to eat it up.
I pan-fried the eggplant in slices and then cut it into cubes, but you could cut it into cubes first. You could also grill the eggplant which uses less oil.There is debate over whether or not you should salt the pieces and let the moisture sweat out of the eggplant. I did it, but it probably doesn't make that much difference. I didn't add any onions or garlic because I was just too lazy, but I liked the rustic combination of the sweet tomatoes, the smokey eggplant and the salty capers, without any other flavour interference. I put in lots of capers because I love them, but use your discretion. You can put some Parmesan cheese on top of this if you like, but it doesn't need it.
INGREDIENTS
| 2 tbsp | olive oil |
| 1 | eggplant, sliced |
| 2 or 3 | heirloom tomatoes, cubed |
| 1‑2 tbsp | of capers |
| small handful of fresh herbs chopped roughly | |
| cooked pasta | |
| Parmesan cheese | |
PREPARATION:
- In a skillet heat olive oil until very hot. Add eggplant slices and cook until well browned, turning often. Remove slices from skillet and set aside.
- Add tomatoes to hot skillet and cook over a medium-high heat until they start to break down, about 5 minutes. Cut the eggplant slices into cubes and return to the skillet. Add capers and herbs and stir to combine
- Spoon over pasta and sprinkle with cheese if using.
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