|We used Tomatoes, Zucchini, and Basil fresh from our garden!|
This post is dedicated to my fellow Doristas who may wonder what happened to my Eggplant Caviar last week. I actually did buy the Eggplant and intended to make the recipe, but alas, life got in the way!
|Freshly picked from our garden|
2 medium Eggplant, peeled, diced, and sprinkled with salt (this extracts some of the excess liquid, and reduces any possible bitterness)
Cover and cook until soft, stirring occasionally – about 15 minutes.
4 small Zucchini, sliced
6 – 8 medium Tomatoes, diced
2 Tablespoons Capers
1 teaspoon Arrabiata Spice – you can see what it contains here – we brought ours back from Rome
3 Tablespoons Fresh Basil, chiffonade (or 2 tsp dried Basil)
Salt and Pepper to taste
Continue to cover and cook, stirring occasionally for about another 15 minutes. When adding to pasta, I normally alternate layers of sauce and pasta to make blending easier and more thorough.
Top with cheese!
|Tomatoes in our garden|
Pacheco Patty says
Your garden pasta is making me very happy;-). I think I’ll make this over the weekend, now I’m sort of craving pasta! Small confession…I like this way better than the eggplant caviar dish! I wonder what’s on the schedule for September?
Can I again be jealous of the fruits of your garden!??? LOVE this pasta dish…and I’m with Patty…much better than the eggplant caviar đź™‚
I’m with Patty…I always crave pasta! This week my husband started South Beach so, sorry to say, there’s no pasta in my future! This dish looks fabulous! Love all you garden grown veggies!