These two vegetables are often in baskets--side by side--at your local farmers’ market this time of year. Together with other fresh vegetables, they make a rich and piquant pasta sauce. I found a great recipe, and then modified to make it just a little easier for basic cooks like me.

1 pound Japanese or other elongated eggplants
½ onion, chopped
1 carrot, diced
1 stalk of celery, diced
Large pinch or two of crushed red chilies
4 cloves garlic, minced
1/3 bunch parsley, chopped
1 ½ pounds plum tomatoes, cherry tomatoes, or heirlooms, diced
A dozen large basil leaves, coarsely sliced
1 Tablespoon capers, rinsed and drained
8 – 12 kalamata olives, rinsed, drained, and coarsely chopped
4 Tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste.
12 ounces whole wheat pasta in the shape of your choice

Preheat the oven to 425 degrees. Cut the eggplant into chunks, 1” or less. Roast on a heavy baking sheet for about 45 minutes, or until browned and completely softened. Alternatively, you can roast them whole, having pricked them with a fork, cutting them in half when cool, and scraping out the flesh. The first method is easier and I kind of like the skin, but then I even eat hairy kiwi’s whole.

Meanwhile, heat the olive oil and sauté the onion, carrot, and celery until soft. Mix in the crushed chilies, garlic, and parsley. Sauté until fragrant, then add the tomatoes. Cook them until you have a chunky sauce, seasoning to taste with salt and pepper. Add a little water to keep it saucy. Stir in the chunks of eggplant and basil. Simmer for a few minutes, then stir in the capers and chopped olives.

Cook the pasta. Toss it with the sauce. Garnish with a little grated cheese or more parsley. This is a winner.

Serves 6

Nutrition information per serving:
Calories: 340
Fat: 11 gm
Saturated fat: 1gm
Trans fat: 0 gm
Cholesterol: 0 mg
Carbohydrate: 56 gm
Fiber:  9 gm
Sodium: 228 mg
Protein: 10 gm

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