Eggplant Caponata & Poached Farm Egg



  1. Preheat oven to 400 degrees. Using a vegetable spiralizer, create noodles using the zucchini and carrots. Toss with 5 tablespoons olive oil, 4 cloves thinly sliced garlic, 1 minced shallot, thyme, rosemary, oregano, salt and pepper. Lay out in a single layer on parchment paper and roast for 8 minutes. Once cooked, allow to cool and set aside.

  2. Score tomatoes and blanch in boiling water for 10 seconds. Transfer immediately into ice water and peel. Halve tomatoes horizontally and squeeze out all seeds and pulp. Toss tomato halves in 2 tablespoons olive oil, salt and pepper. Char in a pre-heated cast iron pan on all sides, creating a dark, almost black exterior without over cooking the tomatoes. Puree tomatoes in a food processor and reserve in large bowl.

  3. Cut kernels from cob. In a large sauté pan over high heat, add 3 tablespoons olive oil. Add corn in a single layer, season with salt and pepper. Cook, allowing corn to caramelize. Jump the pan and allow to cook for an additional 2 minutes. Add remaining garlic, jalapeño, the white of the scallions and remaining shallots, cooking for another 2 minutes.

  4. Whisk vinegars and ½ cup olive oil into the tomato puree. Add the basil and then adjust seasoning with salt and pepper.

  5. Toss pasta with vinaigrette and plate. Top with corn mixture. Garnish with shaved ricotta salata and remaining scallion greens. Drizzle additional vinaigrette on top if desired.