Eye for a Recipe

This delicious pasta salad from Elle Gourmet is a great way to use late-summer produce. Cook the pasta and let cool. Cook eggplant and zucchini and set aside. Cook onion, pepper and garlic until softened and then add tomatoes, tomato juice, capers, hot pepper flakes and thyme. Cook for about 10 minutes and then return eggplant and zucchini to the pan and cook for another few minutes. Adjust seasoning and discard thyme. Add cooked pasta to the vegetable mixture and toss to mix. Serve warm or at room temperature. Top with basil, mozzarella and oil before serving. Cook’s note: If you can, cook the pasta the day before and refrigerate until ready to mix with the sauce. Refrigerating the cooked pasta allows it to firm up and not get soggy when added to the sauce.

Avoiding Additives and Preservatives

I used Heinz tomato juice, Unico capers and Tre Stelle bocconcini. All are additive-free. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents.

Ingredients:

12 oz (340 g) fusilli or other short pasta

6 tbsp (90 ml) olive oil divided, plus more for drizzling

1 large globe or graffiti eggplant cut into ½ -in (1.25-cm) dice

Kosher salt

2 medium zucchinis cut into ½ -in (1.25-cm) dice

1 medium yellow onion finely diced

1 red bell pepper cut into ½ -in (1.25-cm) dice

4 cloves garlic minced

2 cups (500 ml) cherry tomatoes halved

2 cups (500 ml) tomato juice

¼ cup (60 ml) drained capers

½ tsp (2.5 ml) crushed hot pepper flakes plus more for serving

1 sprig fresh thyme

¼ cup (60 ml) fresh basil leaves torn, for garnish

1 ball (about 140 g) buffalo mozzarella, torn into pieces

Preparation:

Bring large pot of salted water to a boil. Add pasta and cook until al dente, 6 to 7 minutes. Drain and let cool briefly; do not rinse. Toss pasta with 1 tbsp (15 ml) of the olive oil. Spread out evenly on baking sheet to cool while preparing ratatouille.

Heat 2 tbsp (30 ml) of the olive oil in large non-stick skillet over medium heat. Add eggplant, season with salt and cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to large plate.

In same skillet (no need to wipe it), heat 1 tbsp (15 ml) of the olive oil over medium-high heat. Add zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Transfer to plate with eggplant.

Heat the remaining 2 tbsp (30 ml) olive oil in same pan. Add onion, bell pepper and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomatoes, tomato juice, capers, hot pepper flakes and thyme and cook, stirring occasionally, until tomatoes have broken down into sauce, 8 to 10 minutes. Add cooked eggplant and zucchini. Bring to a gentle boil, then reduce heat to low and simmer until eggplant is soft, about 5 minutes. Remove from heat. Taste and adjust seasoning as needed. Discard thyme sprig.

Add cooked pasta to ratatouille mixture and toss to evenly coat noodles. Transfer to serving bowl. (The salad can be served warm or at room temperature.) Before serving, sprinkle with basil, top with mozzarella and drizzle with some olive oil. Leftovers can be stored in airtight container in refrigerator for up to 2 days. Serves 6.

From Elle Gourmet