Eggplant, Kale & Zucchini Summer Pasta

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 minced garlic
• 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 tablespoons goat cheese
• salt and pepper
• 12oz whole wheat pasta (Also available at TC Farm, Sunrise Mill Fusilli and Rigatoni pasta!)

Directions

1. Bring a pot of salted water to a boil and add pasta.
2. Sautee onions until they start to soften, about 2 minutes.
3. Add eggplant, garlic, red pepper flakes, and salt to taste. Sautee on medium-high heat until browned, about 6-8 minutes.
4. Add Zucchini, kale, and tomatoes, sautéing until tender.
5. Let simmer until pasta is cooked. Add pasta to skillet and crumble goat cheese on top. Finish with salt and pepper to taste.