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Pasta Delights: Eggplant, Feta, and Mint Harmony

Pasta with Eggplant, Feta, & Mint made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 ounces spaghetti or your favorite pasta
  • 1 medium eggplant diced
  • 8 ounces feta cheese crumbled
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh mint leaves chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper to taste

Method
 

  1. Cook the pasta according to package instructions in salted water until al dente.
  2. While pasta cooks, heat olive oil in a large sauté pan over medium heat.
  3. Add garlic and sauté for about 30 seconds until fragrant.
  4. Stir in the diced eggplant and season with salt and pepper. Cook until the eggplant is softened, about 5-7 minutes.
  5. Add the cherry tomatoes and continue cooking for another 5 minutes, until they begin to soften.
  6. Once the pasta is cooked, drain it and add it to the pan with the eggplant and tomatoes.
  7. Add crumbled feta and chopped mint to the pasta, and gently toss to combine.
  8. If the dish seems dry, add a bit of the reserved pasta water to loosen it.
  9. Adjust seasoning with salt and pepper as needed, then serve warm.