Posted by Jack McCann on Aug 6th 2026
Eggplant, Kale & Zucchini Summer Pasta
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.
Eggplant, Kale & Zucchini Summer Pasta
Servings: 4-6 | Prep Time: 30 mins | Cook Time: 40 mins
Ingredients
• 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 garlic, minced
• 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 tbsp goat cheese
• Salt and pepper
• 12oz whole wheat pasta
Instructions
- Bring a pot of salted water to a boil and add pasta.
- Sautee onions until they start to soften, about 2 minutes.
- Add eggplant, garlic, red pepper flakes, and salt to taste. Sautee on medium-high heat until browned, about 6-8 minutes.
- Add zucchini, kale, and tomatoes, sautéing until tender.
- Let simmer until pasta is cooked. Add pasta to skillet and crumble goat cheese on top. Finish with salt and pepper to taste.
