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1
Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs.
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2
Then stack the discs and cut the eggplant into 1/2-inch-wide batons.
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3
Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
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4
Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor.
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5
Season with salt and pepper and grate in 1 clove garlic.
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6
Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil.
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7
Place the pesto in a large shallow bowl that you can serve the zucchini pasta from.
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8
Stir in the cheese.
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9
Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons.
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10
If the zucchini are large and seedy, discard the seeds once you get to the center.
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11
Flip the zucchini over and peel until you reach seeds.
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12
If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
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13
Place the vegetable stock and 2 cups water in deep skillet.
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14
Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat.
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15
Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally.
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16
Toss and combine with the chile flakes and remaining garlic.
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17
Add the tomatoes and cover the pan with a tight fitting lid.
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18
Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
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19
Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes.
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20
Use a spider or tongs to remove the zucchini to the pesto.
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21
Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary.
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22
Top with extra cheese to serve.
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23
Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves.
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24
Toss to combine.
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25
Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.
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26
Get Rachael's shopping list for this episode's recipes here.
