Makes 4 servings

1 tablespoon olive oil

1 cup finely chopped onion

2 medium cloves garlic, peeled and minced

1/2 pound eggplant (Japanese can be used), peeled and cut into 3/4-inch cubes

1 small zucchini, cut into 3/4-inch cubes

1 (16-ounce) can peeled and diced tomatoes, undrained

1/4 teaspoon crushed red pepper

1/4 teaspoon dried thyme, crushed

1 teaspoon dried basil, crushed

Optional: 4 reconstituted sun-dried tomatoes, slivered

1 tablespoon capers, drained and rinsed

1/3 cup finely chopped parsley

8 ounces spiral, tube or bow-tie pasta, cooked according to package directions

1/4 cup pasta cooking water

1/3 cup finely crumbled feta cheese

1 1/2 teaspoons balsamic or red wine vinegar

Freshly ground black pepper to taste

1/4 teaspoon salt

1. In a large pan, heat the oil over medium heat. Add the onion and garlic; saute 5 minutes.

2. Add the eggplant and saute until just beginning to brown and soften. Stir in the zucchini and saute 2 minutes. Stir in the undrained tomatoes, crushed red pepper, thyme, basil and the reconstituted tomatoes if using. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the capers and parsley.

3. Drain the cooked pasta, reserving 1/4 cup of the cooking water. Add pasta and reserved water to the sauce with the feta, vinegar, pepper and salt. Stir until the pasta is coated with the sauce and serve.

From The Seattle Times file