Ingredients:

8 oz. large pasta shells (ca. 2 cups)
1 Tbsp olive oil
2 cups peeled & cubed eggplant
2 small zucchini, cubed
2 garlic cloves
1 can (14 oz.) chunky stewed tomatoes
3 Tbsp minced fresh basil
1/3 cup crumbled feta cheese

Directions:

Cook pasta according to package. Rinse & drain.

In a large skillet over medium-high heat, heat oil. Add eggplant, zucchini and garlic. Cook 3 minutes stirring frequently.

Add tomatoes. Reduce heat to medium low. Cover and cook 5 minutes. Stir in basil.

Cool. Stir in pasta and cheese.

Serve at room temperature or refrigerate 2 hours or until chilled.

Yield: Four servings

Notes:

This recipe is tastier than it may appear. It is a good meal for a hot day.

I use rotini or fusilli pasta, and 2 cups uncooked will yield the four servings the recipe predicts.

It's hard to find a small eggplant, that would produce just 2 cups. Instead look for Japanese eggplant. They are more like zucchini in shape and it is easier to get close to the two cups. Three, about 6-7 inches in length is what is needed. I also do not bother peeling them. I usually use Muir Glen organic stewed tomatoes, the Mexican style with chipotle.

Use a whole medium-sized bunch of garlic, not just the two cloves.

When cooking the garlic, eggplant, and zucchini, add a bit of salt (kosher), and after the tomatoes are added check it again, adding more salt if needed.

The feta cheese is usually sold in 4oz packages. Use one of those.

Finally, provide some freshly grated Parmesan on the table.

I do not recall where this recipe came from.