Eggplant, Kale & Zucchini Summer Pasta

Posted on Aug 02, 2021 by Eli Crain
Tags: sides vegetarian recipes 06-14-2022

I love cooking and finding creative ways to use up as much of the produce in my fridge as possible. When I can find a recipe that incorporates a whole bunch of the veggies in my fridge and makes enough for leftovers, that's a home run in my book!

Have this pasta as a whole meal by itself or top with grilled TC Farm chicken breasts for even more protein!


  • 4 tablespoons olive oil
  • 1 small red onion, diced
  • 1-2 eggplants (about 1lb), diced (about 1/2-3/4" cubes)* slice eggplant into rounds, salt and let sit for 15-20 mins, pat dry and dice.
  • 2 cloves minced garlic
  • 1/2-3/4 teaspoon red pepper flakes
  • 1 medium zucchini, diced
  • 1 cup kale leaves chopped (you just want the leaves, remove stems first)
  • 1 14oz canned whole tomatoes
  • 1 tsp Oregano
  • 3 tablespoons goat cheese
  • salt and pepper
  • 12oz whole wheat pasta (Also available at TC Farm, Sunrise Mill Fusilli and Rigatoni pasta!)


  1. Bring a pot of salted water to a boil and add pasta.
  2. Sautee onions until they start to soften, about 2 minutes.
  3. Add eggplant, garlic, red pepper flakes, and salt to taste. Sautee on medium-high heat until browned, about 6-8 minutes.
  4. Add Zucchini, kale, and tomatoes, sautéing until tender.
  5. Let simmer until pasta is cooked. Add pasta to skillet and crumble goat cheese on top. Finish with salt and pepper to taste.

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