Ingredients (Items in bold can be purchased from Grobe Fruit Farm when in season)
- 2 garlic cloves
- 4 anchovy fillets
- 1 cup assorted pitted olives
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 1 1/2 cups of grape tomatoes, halved
- 1 cup eggplant cubed
- 1 cup zucchini cubed
- 1/2 cup low-sodium chicken broth
- 1/2 cup red wine
- Kosher salt and black pepper to taste
- 8 ounces (1/2 pound) bucatini or spaghetti, cooked to al dente
- 1/2 cup freshly grated parmesan cheese
- 6 to 8 basil leaves
Instructions
- Begin by making a pile of the garlic, anchovies, and olives on a cutting board.
- Chop until you have a mixture of finely chopped pieces. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, eggplant, zucchini and cook, stirring occasionally, until it starts to turn golden brown, about 5 minutes.
- Throw in the grape tomatoes and cook for a couple minutes, stirring occasionally.
- Then pour in the broth and wine.
- Cook for another couple of minutes, until liquid starts the reduce.
- Add the garlic-anchovy-olive mixture. Stir and cook for several minutes, until the sauce is reduced.
- Add salt and pepper to taste.
- Add the pasta to the skillet and sprinkle the parmesan on top.
- Toss everything together to coat the pasta, then tear the basil into pieces and toss it in.