Spaghettini with Eggplant, Walnuts, and Goat Cheese

Even those on the fence about eggplant can't resist when it's cooked slowly in olive oil for a rich, buttery texture, complemented by crunchy toasted walnuts and creamy goat cheese.

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I'm a big fan of what I call "hit the pan" pasta dishes. They don't involve long hours of sauce cookery, but usually consist of the quickly cooked vegetables, tomatoes, some aromatics and fresh herbs that "hit the pan" of hot olive oil and come together very quickly. This one is no exception, and cooks up in about 20 minutes. I think you'll love the crunch of the walnuts with the melting texture of the eggplant. The addition of creamy goat cheese on top means you get a little bit in every bite as you go. The blend of flavours turns an ordinary weeknight into a little virtual trip to the Mediterranean. Eggplants are in season right now and beautiful locally-grown specimens are available in the markets everywhere.

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