Fettuccine with Eggplant Compote

This pasta creation came to fruition because as I opened my fridge and scanned around, I realized the only food I had was leftover eggplant compote* and cheese.  Thankfully I had a handful of dried fettuccine noodles in my pantry to add to that.  Mike made this yummy eggplant compote a few weeks ago while hosting his cooking class, "Men in the Kitchen", at our church.  He enjoyed it so much he recreated it for me the following week to accompany BBQ pork steaks.  

*Just a side note, I wasn't sure if I should be calling this eggplant compote or not because the definition of compote is "a dessert made from fruit in sugar syrup" (wikipedia).  But, if you Bing or Google 'eggplant compote' you'll find many recipes from reputable sources.  So, if that name is good enough for Fine Cooking, it's good enough for me.  This eggplant dish may fit better into the category of a caponata, which is a Sicilian relish of cooked, chopped eggplant and assorted vegetables (Merriam-Webster, m-w.com).  

It really doesn't matter what you decide to call this eggplant pasta, the most important thing is the taste.  The roasted eggplant provides a wonderful smoky yet sweet taste.  The shaved Parmigiano-Reggiano adds a nice hint of nuttiness and saltiness too.  Never before have I had leftovers taste so wonderful!  Here's to good food and gladness. 


CLICK HERE for a printer friendly recipe.  Serves 4 large plates

Ingredients for Fettuccine with Eggplant Compote

  • 1 medium eggplant, peeled and sliced into 1/2 inch rounds
  • 4 to 6 green onions, cut into 1/4 inch pieces
  • 2 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tbsp Italian flat leaf parsley, finely chopped
  • 1 tbsp basil, finely chopped
  • 1 tbsp oregano, finely chopped
  • 1 tbsp thyme, finely chopped
  • 1 tbsp rosemary, finely chopped
  • pinch of salt and pepper
  • dried fettuccine, see packaging for amount and cooking time
  • Shaved parmigiano-reggiano, about 1/4 cup

Directions for Fettuccine with Eggplant Compote

  1. In a medium bowl, toss green onions with vinegar.  Set aside.
  2. Prepare a medium heat grill fire.  In a small bowl, add parsley, basil, oregano, thyme, and rosemary.  Mix together.  Add 1/8 to 1/4 cup of olive oil to herbs and mix.  Brush both sides of eggplant with olive oil/herb mixture.  Place onto grill and cook until lightly browned and soft, about 3-5 minutes per side.
  3. Remove eggplant from grill and allow to cool slightly.  Cut into small cubes, about 1/2 inch.  Toss in the bowl with green onions and vinegar.  Salt/pepper to taste. 
  4. In a large stockpot, add water (3/4 way full) and salt and bring to a boil with lid on.  Remove lid and add fettuccine.  Cook approximately 8-10 minutes until al dente.  Drain noodle, but do not rinse with water.
  5. Place noodle into one large bowl or 4 smaller pasta bowls.  Toss with eggplant compote with noodles.  Add shaved parmigiano-reggiano cheese, drizzle lightly with olive oil and serve.