Best Eggplant And Zucchini Pasta With Feta And Olives Recipes

Penne with Eggplant, Olives and Feta Cheese image

Yield 8 to 10 servings

Number Of Ingredients 13

8 tablespoons olive oil
3/4 pound red bell peppers, diced
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 tablespoon dried leaf oregano
1 28-ounce can diced tomatoes in juice
1 cup thinly sliced fresh basil
1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup tomato paste
2 tablespoons red wine vinegar
12 ounces penne pasta
14 ounces feta cheese, crumbled

Steps:

Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

Eggplant and Zucchini Pasta With Feta and Dill image

Provided by Kay Chun

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
1 pound eggplant (about 2 small eggplants), cut into 1-inch cubes (about 7 cups)
Kosher salt and black pepper
1 pound green zucchini or yellow squash, halved lengthwise and sliced into 1/4-inch-thick half-moons (about 5 cups)
1 pound mezze rigatoni or any short pasta
8 ounces crumbled feta (about 1 1/2 cups)
1/4 cup chopped fresh dill

Steps:

Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.
Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.
While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 1/2 cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.
Serve pasta in bowls and top with remaining cheese.