Eggplant and Zucchini Pasta With Feta and Dill

Step 1

Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.

Step 2

Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.

Step 3

While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 1/2 cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.

Step 4

Serve pasta in bowls and top with remaining cheese.