Cookingwithcocktailrings.com
Add eggplant to a colander & season with salt. Let sit (15-30 min) then pat with paper towels. Eggplant may start to discolor but that’s ok, it may oxidize as it loses excess moisture.
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Heat a large pot over medium heat. Add olive oil & heat through, add eggplant & stir occasionally, until golden brown (~6-8 min). Use slotted spoon to remove to a plate, reserving as much oil as possible in pot.
2
Return the pot to medium heat, add onion & sauté until just tender (~4 min).
3
Add zucchini, summer squash, pepper & stir to combine, cooking until vegetables are softened & golden brown (~6 min). Add garlic & cook until fragrant (~30 sec).
4
Stir in the tomato paste followed by the vegetable stock & simmer until the sauce thickens & resembles a stew (~20 min).
5
Bring a large pot of water to a boil over medium-high heat. Add pasta to the boiling water & cook, stirring occasionally, until al dente (~10 min). Set aside 1 cup of pasta water then drain & return pasta to pot.
6
Add eggplant to sauce & stir to combine with ½ cup of pasta cooking water & ½ cup of Parmesan.
7
Spoon sauce over pasta & stir to combine. Divide pasta among serving bowls & top with more Parmesan cheese. Serve warm.
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