Sometimes you make something that is just so so good you can’t possibly imagine what else you could be making for dinner because why in the world would you eat something else when you could be eating THIS?

Since this is our third time making this dish this week, I would say we’re pretty solidly in the realm of obsession.

I’ve mentioned previously that we’ve been having a glut of corn, and now the tomatoes have piled up as well. Not that I’m complaining about too much deliciousness cluttering my counter - I know I’ll mock this “problem” of late summer bounty when we’re in the deep dark depths of winter. And yes, yes, I know I can absolutely make a simple tomato sauce that will freeze beautifully and - once rediscovered, thawed, and tossed with pasta one frosty December day - will make my eyes tear up with memories of beach days and tank tops. But that doesn’t so much solve the problem of dinner tonight. And, so was born Use-Up-Your-Vegetables pasta.

Is this really a recipe? I don’t know. Is it an ode to all the flavors of summer, a true honor to corn, eggplant, and tomatoes? YES.

At its core, this “recipe” is no more than sautéing a few gorgeous vegetables - corn, eggplant, onion, garlic, tomato - in olive oil, smothering them with cheese, and tossing them with pasta. Incredibly easy and incredibly satisfying.

“But I don’t have corn,” you say, smugly surveying your gleaming, cornsilk-free countertops. No problem! in the spirit of using up your vegetables, use what you have on hand. Skip the corn, add the green beans. Got zucchini? Wonderful, toss it in! You can’t really go wrong with bright, fresh summer vegetables. I kind of think you’ll be obsessed with this, too.

Use-Up-Your-Vegetables Pasta

Servings: 4-6 || Time: 30 minutes || Inspiration: Late summer vegetable bounty

• Olive oil - 2-4 tbsp

• Onion, white or yellow - 1 small, diced

• Corn kernels - about 1 cup, cut from 2 ears of corn (frozen could work)

• Eggplant - 1 medium, diced

• Garlic - 2 cloves, minced

• Tomatoes - 3 medium, diced

• Farfalle pasta or other forkable shape - 1 lb

• Parmesan - grated, to taste

• Herbs, like basil, parsley, cilantro, or tarragon for garnish

Set a large pot of salted water over high heat to come to a boil.

Meanwhile, set a large skillet over medium heat. Add olive oil and heat until shimmering. Add onion and sauté until it begins to turn translucent. Add corn kernels, season with salt and pepper, and sauté until they start to brown. Add eggplant and season once more. The eggplant will absorb a lot of the oil, so add a bit more if needed to prevent burning. Cook, stirring occasionally, until eggplant is browned. Add garlic, sauté until fragrant, then add tomatoes. Continue to cook, stirring here and there, for 10-15 minutes more while the pasta cooks. Turn down heat as necessary to maintain a low simmer.

Once water is boiling, add pasta and cook until al dente. Drain pasta, reserving 1/2 cup of pasta water, and add to sauce. Toss the sauce and the pasta together. Transfer to a bowl.

Top pasta with Parmesan. Your sauce may need a little help to get saucy and marry with the pasta, especially if you use a less juicy type of tomato, like plum tomatoes. Add pasta water to the bowl, using a 1/4 cup at a time, and toss with pasta until you get a satisfying squelchy sound and the pasta looks well coated with sauce. Top with perhaps a little more cheese (why not?) and the chopped herbs of your choice.