Bounty of the Garden Pasta

Bounty of the Garden Pasta

serves 2 to 4 depending on appetites

2 Japanese-style eggplants (or 1 large regular eggplant), cubed

2 cups grape tomatoes (or plum tomatoes)

1/4 cup olive oil

3 cloves garlic

fresh herbs (parsley, basil)

salt, pepper

1/2 pound ziti, penne or other pasta

handful of lacinato kale, or spinach if you prefer

olive oil, to drizzle on top

parmesan cheese

Peel the eggplants if you like. What I do is peel off alternate strips of the eggplant, leaving some skin on. Place the eggplant pieces and the tomatoes on the cookie sheet with the olive oil and place over the grill for about five minutes.  Add the garlic, herbs, salt and pepper to the cookie sheet and grill another five minutes or until the eggplant is softened.

Meanwhile boil the pasta and for the last few minutes of the cooking time, add the kale. Save a bit of the pasta water in a cup, but drain the rest after the pasta is cooked.

In a large bowl, combine the grilled veggies with the pasta and the kale. Add some of the reserved water if needed. Drizzle with olive oil and top with grated parmesan cheese.