Skillet Eggplant and Pasta Solar Cooking
 
Prep time
Cook time
Total time
 
Skillet Eggplant and Pasta is a fast and easy dish that is marvelous for high temperature solar cooking.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 2
Ingredients
  • 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
Instructions
  1. Place a large skillet on the heat ring of a parabolic solar cooker.
  2. Add the penne pasta to the skillet.
  3. Allow the water to simmer and cook the pasta until soft about 10 - 12 minutes
  4. When the pasta is soft, drain and remove it from the skillet.
  5. Toss the pasta with a small amount of olive oil, then cover to keep warm.
  6. Return the empty skillet to the heat ring, add a TBSP of olive oil and let it heat.
  7. Add the chopped pepper to the skillet and lightly saute until the pepper is nearly tender.
  8. Add the chopped eggplant to the skillet.
  9. Add the garlic, crushed red pepper, salt, black pepper, and basil.
  10. Stir and cook until the eggplant and peppers are tender.
  11. Return the pasta back to the skillet. Add the cherry tomatoes, either whole or halved to your liking.
  12. Stir to mix everything and make sure it is heated thoroughly.
  13. Add the mozzarella cheese. Place a lid on top of the skillet to hold the heat in to melt the cheese.
Notes
The actual time to cook will depend on the weather and how focused into the sun you keep the parabolic solar cooker.

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.
Recipe by Sunshine On My Shoulder Solar Cooking Guide at https://www.sunshineonmyshoulder.com/skillet-eggplant-pasta-solar-cooking/