Skillet Eggplant and Pasta is a simple solar cooking recipe. It combines all of the goodness of the garden into a light, fresh dish.
Skillet Eggplant and Pasta
Skillet Eggplant and Pasta is a fast and easy dish that is marvelous for high temperature solar cooking. Fresh vegetables from the market combined with fresh air cooking is the perfect recipe for healthy eating. Who can resist a dish that is bright, colorful, and tastes awesome?
Skillet Eggplant and Pasta needs a high heat to cook. So instead of using one of my box cookers, I used my Solsource Solar Stove. The Solsource is able to achieve the high temperatures needed to quickly saute vegetables. You can read more about the Solsource Solar Stove here.
I cooked the dish just like I would on my kitchen stove. It is a two step dish, so I started by cooking the pasta. I used a brown grain, gluten free pasta and cooked it right in my pan. When it was soft, I removed it from the pan, but covered it to keep it nice and warm.
Then I placed the skillet back on the heat ring. Because it would take the bell pepper a little bit longer to cook than the eggplant, I gave it a head start. I poured about a TBSP of oil into the skillet, and let it heat up, and then added the bell pepper. I happened to have an orange bell pepper on hand so that is what I used. When it was sauteed and almost – but not quite tender- I added the eggplant. At this point, I needed a little bit of extra olive oil, so I added another TBSP. When the eggplant was tender, I added the pasta back to the pan; and the cherry tomatoes; and then the mozzarella cheese. During this whole process, I kept the lid on as much as possible to hold in the heat. And I also covered the pan to help melt the mozzarella cheese faster.
When the cheese is melted, your Skillet Eggplant and Pasta is ready to be served.
- 1/ 2 pound penne pasta (about ½ box)
- water to cover pasta
- ¼ cup olive oil
- ½ of a bell pepper, cle
- 1 medium eggplant ( about 1 pound) cut into ½ inch pieces
- ½ pound cherry tomatoes, (halved, if desired)
- 2 cloves garlic, sliced
- ¼ tsp crushed red pepper
- kosher salt
- black pepper
- ½ pound mozzarella cheese, shredded
- ¼ cup fresh basil leaves, chopped
- Place a large skillet on the heat ring of a parabolic solar cooker.
- Add the penne pasta to the skillet.
- Allow the water to simmer and cook the pasta until soft about 10 - 12 minutes
- When the pasta is soft, drain and remove it from the skillet.
- Toss the pasta with a small amount of olive oil, then cover to keep warm.
- Return the empty skillet to the heat ring, add a TBSP of olive oil and let it heat.
- Add the chopped pepper to the skillet and lightly saute until the pepper is nearly tender.
- Add the chopped eggplant to the skillet.
- Add the garlic, crushed red pepper, salt, black pepper, and basil.
- Stir and cook until the eggplant and peppers are tender.
- Return the pasta back to the skillet. Add the cherry tomatoes, either whole or halved to your liking.
- Stir to mix everything and make sure it is heated thoroughly.
- Add the mozzarella cheese. Place a lid on top of the skillet to hold the heat in to melt the cheese.
Use gluten free noodles to make this a gluten free dish.
Use a lid on the skillet to hold in the heat and help the dish cook faster.