Enjoy the harvest with this easy, Mediterranean-inspired eggplant and pasta recipe.
I follow the Mediterranean diet for both flavor and health. Its emphasis on fresh vegetables, whole grains, flavorful cheeses and bold herbs has helped me manage genetically high cholesterol while enjoying meals I love. The cuisine suits my palate — bright, simple and satisfying.
My tastes have changed from my New England upbringing. I still enjoy baked beans, blueberries and other traditional favorites, but I also welcome staples like olive oil, greens, olives, chickpeas and eggplant into regular rotation.
Eggplant is one of my favorite vegetables. After growing it for the first time and seeing the beautiful plants, I planted more this season hoping for a late-summer bounty. Weather cut this year’s harvest short, but I did get one large purple eggplant. I considered grilling it or making eggplant Parmesan, but without fresh tomatoes I settled on a family favorite: a sautéed eggplant with capers, olives and nuts served with pasta.
Eggplant can get a bad reputation because of its texture when overcooked. If you’ve only tried it as a puréed dip, the “gloopiness” might not appeal. This recipe avoids that by sautéing the eggplant until tender but not falling apart. The vegetable’s earthy flavor comes through and is balanced by the briny capers, salty olives and the crunch of toasted nuts. It’s an easy, fresh dish that showcases just-picked eggplant.
- 1 lb. eggplant
- 1 large leek (white and light green parts only)
- 2 Tbsp olive oil, plus more for tossing if desired
- 1 cup small black olives, pitted and halved if large
- 1 Tbsp capers, rinsed
- 1/4 cup pine nuts or pistachios (walnuts work well too)
- 1/4 tsp red pepper flakes (adjust to taste)
- 3/4 lb cooked ziti or other pasta
- Freshly grated Asiago cheese, for serving
- Trim the top and bottom from the eggplant and cut it into 1-inch cubes. Place the cubes in a colander, toss lightly with salt and let them drain for 15 minutes to remove excess moisture.
- Rinse the eggplant cubes under cold water, then pat them dry with paper towels.
- Slice the white and light green parts of the leek and rinse to remove any grit.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leek and sauté until softened, about 3–4 minutes.
- Add the eggplant to the skillet and sauté until the pieces are tender and lightly browned, about 5–15 minutes depending on size and moisture.
- Stir in the olives, capers, nuts and red pepper flakes and warm through for 1–2 minutes so the flavors meld.
- Toss the eggplant mixture with the cooked, drained pasta. Add small amounts of additional olive oil if you prefer a silkier sauce.
- Serve topped with freshly grated Asiago cheese and additional cracked pepper if desired.
This dish is quick to assemble, flexible with pantry ingredients, and highlights the best qualities of eggplant without masking its texture. It makes a satisfying weeknight meal and pairs well with a simple green salad or crusty bread.