Last week we profiled professional chef & culinary instructor, Marilena Leavitt, discovering a shared love of Mediterranean cuisine, photography and more. In the run-up to Greek Easter, Marilena had some fun playing with the products from our Ultimate Greek Artisan Starter Kit Gift Box, whipping up a tasty and healthy dish that's perfect for your weekly pasta night. You can give it a vegan touch by leaving out the feta cheese and using Agrozimi's spelt hilopites instead of the classic egg-and-milk version Marilena used. Whichever way you go, you're sure to love this dish!
First, prepare the vegetables. Dice the onion and cut the zucchini into ¼” cubes. Trim the stem from the eggplant, then peel it in alternating strips about 1” wide, leaving about half the peel on the eggplant and half off. Slice the eggplant into ½” thick disks, then cut the disks into ½” cubes. Mince the garlic and set aside.
Heat a large non-stick skillet and, once hot, add 2 tablespoons of the olive oil. Reduce slightly the heat to medium, add the zucchini, and cook for about 2 minutes, stirring often. Stir in the onion and ½ teaspoon of sea salt. Once the vegetables soften, add the minced garlic and cook for a few more minutes until everything turns light golden brown. Remove everything to a plate and set aside.
To the same skillet, add 4 more tablespoons of extra virgin olive oil. Once the oil gets hot, add the eggplant cubes and sprinkle them with ½ teaspoon of salt. Cook, shaking the pan and stirring regularly until the eggplant cubes are nicely browned and soft. Towards the end of the cooking, stir in 1 teaspoon of the mixed dried herbs to coat.
Return the reserved vegetables to the same pan. Lower the heat to a simmer and add the tomato sauce along with the olives. Cook for a few more minutes, deglaze with the wine and turn off the heat.
While the vegetables cook, bring a medium pot full of water to a boil and then add 1 tablespoon of salt. Add the hilopítes and cook for 5 minutes, until al dente. Drain the pasta well and reserve ½ cup of the cooking water. Pour the hot pasta into the skillet with the vegetables and the tomato sauce. Bring the skillet to a low simmer for a minute, stirring well. Turn off the heat and fold in the Feta cheese. Taste and adjust the seasoning. If necessary, thin out the sauce by adding a little of the cooking water.
Place the pasta on a warm platter, drizzle with the remaining olive oil, and garnish with the fresh basil. Serve at once.
Enjoy the delicious taste of PDO Kimi figs from the island of Evia and bring the flavors of a Greek summer to your table. Hand-crafted by Kumilio using traditional techniques with no additives, preservatives, artificial coloring or flavors.