Solar Cooking Recipe: Skillet Eggplant & Pasta
Skillet Eggplant and Pasta is a simple solar cooking recipe, that combines all of the goodness of the garden into a light, delicious dish. Fresh vegetables from the market combined with fresh air cooking. Who can resist a dish that is bright, colorful, and tastes awesome?
- 1/2 pound penne pasta (about 1/2 box)
- Water to cover pasta
- 1/4 cup olive oil
- 1/2 of a bell pepper
- 1 medium eggplant (about 1 pound) cut into 1/2 inch pieces
- 1/2 pound cherry tomatoes (halved, if desired)
- 2 cloves garlic, sliced
- 1/4 tsp crushed red pepper
- kosher salt
- black pepper
- 1/2 pound mozzarella cheese, shredded
- 1/4 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.
This recipe is made by Sunshine On My Shoulder, and was first posted here.
Merry Bevill is the owner/writer of Sunshine On My Shoulder, a complete guide to solar cooking. She has been solar cooking since 2008 and has more than 300 solar cooking recipes on her website.