I have no story about this dish. I made it once a few summers ago. It was so tasty. I thought I should add it to my recipe book on my blog.
2 tbsp pine nuts – roasted in a frying pan
1 eggplant, cubed into 1-inch chunks
1 tbsp olive oil
salt & pepper to taste
8 oz whole wheat penne
1 bunch of kale (or Swiss chard), roughly chopped
1 onion, sliced into half moon rings
2 cloves of garlic
1/2 tsp red pepper flakes
1/2 package of feta cheese
1 tbsp fresh torn oregano leaves
Preheat oven to 200 C.
Drizzle olive oil over cubed eggplant and season with salt & pepper (to taste)
Roast eggplant in oven for 15-20 minutes.
Roast pine nuts in a frying pan on the stove top. I use my small fry pan on medium-high heat. It only takes a few minutes. Pay attention or they will burn. Once they are golden brown, turn off heat and set aside.
Cook penne to al dente (according to package instructions). It usually takes me 8 minutes.
Meanwhile, heat 1 tbsp oil on medium heat in a large fry pan (I use a wok). After a minute or two, add the garlic and hot peppers.
After a few more minutes, add the kale or chard. Add about 1 cup of water from the pasta. Cover and steam until the kale or chard is wilted, but fresh.
Add salt, pepper, & oregano. Toss to mix.
Add pasta, pine nuts, eggplant to the mix. Toss. Spray with a bit of lemon juice if you desire. Toss. Toss. Toss.
Add feta. Toss once again. And serve.