Pasta with fig, eggplant, and tomatoes.


Adapted by Farmer Dave’s from She Knows
Serves 4

  • 16 ounces small pasta
  • 1 medium eggplant, diced
  • 2 large fresh ripe tomatoes, chopped
  • 6 dried figs, chopped coarsely
  • 2 clove garlic, minced
  • 1 onion, minced
  • 4 tablespoons olives, pitted and chopped
  • 3 tablespoons capers
  • 1 tsp dried oregano
  • Olive oil
  • Salt and pepper, to taste
  1. In a large pot, boil water for the pasta and cook according to package directions.
  2. Meanwhile, in another large saucepan, add 1-3 tablespoons olive oil and heat over medium heat. Saute the garlic and onion in the oil.
  3. When the garlic turns golden, mix in diced eggplant. Cook until the eggplant turns brown. Add extra olive oil if needed.
  4. Transfer eggplant to a bowl and set aside.
  5. Saute tomatoes in the same saucepan for about 4 minutes. Add olives, capers, and figs. Cook for another 5 minutes.
  6. Return eggplant to pan. Season with dried oregano, salt to taste (start with 1/2 teaspoon and go from there), and pepper. Cook for 15 minutes over low heat.
  7. Add cooked pasta to the sauce and mix well. Drizzle with olive oil before serving.
Don't Miss a BEET! All the latest news, sales, contests, inside looks at life on the farm, and more!: