adapted from Dishing Up The Dirt
This recipe is the perfect way to use up FIVE of the items in your box this week all in one classic dish!
3 Tablespoons olive oil
1 bunch of scallions, diced, white and light green parts only
4 cloves of garlic, minced
1 bay leaf
1 small eggplant, cut into 1/2 inch pieces (about 1 cup)
1 small summer squash or zucchini, cut into 1/2 inch pieces (about 2 1/2 cups)
1 anaheim pepper, seeded and cut into thin strips
1 pint cherry tomatoes, some sliced in half others left whole or
2 heirloom tomatoes, coarsely chopped, about 3/4 of a cup worth
1 teaspoon salt
1/2 cup fresh basil leaves, finely chopped
8 ounces rigatoni pasta
fresh parmesan for serving
Salt + pepper for serving
Over medium-low heat add the olive oil to a large skillet with the scallions, garlic and bay leaf. Stir often until the vegetables soften a bit and become fragrant. About 3 minutes.
Add the eggplant and cook, stirring occasionally until the eggplant has softened. About 5 minutes. Stir in the summer squash/zucchini, Anaheim pepper, cherry tomatoes or heirloom tomatoes and salt. Increase the heat to medium and cook until the vegetables are tender, about 8 minutes. Reduce the heat to low and continue to cook for about 10 minutes. Stir in the chopped basil.
While the vegetables simmer for the last 10 minutes bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes (cooking times will vary depending on your specific pasta so look at the suggested cooking time on the label)
Drain the pasta and add it to the simmering vegetables. Stir well and divide the pasta between plates. Top with freshly grated parmesan cheese and a few pinches of salt + pepper.