Late-Summer Fregola Sarda Pasta

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Pick the oregano leaves off the stems; discard the stems. Small dice the eggplant. Snap off and discard the stem ends of the beans; cut into 1-inch pieces on an angle. Remove and discard the stem, ribs and seeds of the pepper, then small dice. Peel and roughly chop the garlic. Peel and mince the shallot. In a bowl, combine the cheese and 1 teaspoon of olive oil; season with salt and pepper to taste.

Place a paper towel on a work surface; spread the capers on top. Using a second paper towel, gently pat or roll the capers to thoroughly dry. In a large, high-sided pan (or pot), combine the dried capers and a thin layer of oil. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until the capers are lightly browned and crispy. Add half the oregano and cook, stirring occasionally, 30 seconds to 1 minute, or until crispy. Leaving the oil in the pan, using a slotted spoon or spatula, transfer the fried capers and oregano to a bowl; immediately stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Add the eggplant to the pan of reserved oil. Cook on medium-high, stirring occasionally, 6 to 8 minutes, or until browned and slightly softened. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

While the eggplant cooks, add the pasta to the pot of boiling water and cook 10 to 12 minutes, or until slightly tender. Reserving 1 cup of the pasta cooking water, drain thoroughly.

While the pasta cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the beans, pepper, garlic and shallot; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring occasionally, 1 to 2 minutes, or until dark red and fragrant.

Add the cooked pasta, cooked eggplant, butter, remaining oregano and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 2 to 3 minutes, or until the liquid has been absorbed and the pasta is tender; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Divide the finished pasta between 2 dishes. Top with the seasoned cheese. Garnish with the fried capers and oregano. Enjoy!