Ingredients

1 piece of pita bread, cut in half
8 to 10 mint leaves
1/4 cup crumbled feta cheese
2 teaspoons extra-virgin olive oil

Directions

1. Toast the pita halves in a toaster for 30 seconds, just to warm them and make them open up more easily.
2. Layer mint leaves in the pocket of each half and distribute crumbled feta cheese evenly.
3. Drizzle olive oil into the opening.

Serves 1.

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Ingredients

2 cups dry penne
3 tablespoons olive oil
1 clove garlic, minced
2 shallots, thinly sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow crookneck squash, halved and sliced
1 Japanese eggplant, quartered and sliced
1 large fresh tomato or 2 canned tomatoes, grated
1/2 cup dry white wine
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup basil, cut into a wide chiffonade
1/4 cup parsley, roughly chopped
Parmesan cheese, for shaving as garnish

Directions

1. Bring a large pot of water to a boil. Add pasta and cook until noodles are soft but still have a bit of a bite to them.
2. Meanwhile, heat oil in a large sauté pan over medium-high heat with garlic and shallots. When things begin to sizzle add bell peppers, squash, and eggplant. Stir everything around and let vegetables begin to soften.
3. Add grated tomatoes, wine, salt, and pepper, and cook down until vegetables are soft and most of the liquid has evaporated, about 5 to 7 minutes.
4. Remove from heat. Add basil and parsley. Stir into the vegetables until the herbs are wilted.
5. Drain the pasta, but reserve 1/2 cup of the pasta water.
6. Empty pasta into a large serving bowl, add pasta water, and top with vegetable mixture. Stir everything together so that it's evenly incorporated. Top with Parmesan shavings.

Serves 4 to 6.

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