Eggplant stuffed conchiglie with zucchini and spinach is my favourite dish. It emerged out of a double need: first, to create a delicious, meaty-tasting vegetarian dish, and second to fulfill all the nutrient cravings I feel during the colder months when good fresh greens are harder to obtain.
The combination of eggplant, zucchini, mushrooms and spinach is very healthy and wonderfully hearty, especially when combined with a carbohydrate like pasta, and topped with melted, gooey cheese. The savoury goodness is likely to convert (or at least subvert) most people who claim they do not like eggplant, or zucchini, or mushrooms, or even spinach, because they merge into a rich flavour that amounts to much more than its separate parts.
This dish is a little labour intensive to prepare, but is worth it for a weekend dinner or gathering. It is worth making the tomato sauce from scratch because the flavour is richer, and there are no preservatives and less sodium to contend with (it also takes less than five minutes to prepare). Stirring garlic and (lemon) thyme with olive oil and frying it before mixing it into the vegetables adds depth to the dish.
I do save work by using a small jar of commercial tomato pesto sauce (President’s Choice Splendido tomato pesto is excellent, and widely available at Toronto-area No Frills grocery stores, and probably further afield as well; in the winter I use it as a base for quite a few pasta dishes — and suspect I’m not the only one, because in the middle of the winter it tends to sell out quickly). And I never salt and drain eggplant as many recipes suggest, allegedly to reduce bitterness. I’ve read it is not necessary to do so with most eggplants, and mine have never turned out the slightest bit bitter. I also don’t peel eggplant (or zucchini, or pretty much anything else); most of the time, I think doing so is unnecessary and wastes nutrients (and fibre, for those so concerned).
This dish had its origins in a vegetable lasagna recipe published in The Complete Vegetarian Cookbook (by America’s Test Kitchen, 2015). The original recipe included squash, which I love in almost any form but do not find works well in a lasagna or pasta dish. One weekend day last winter I had a craving for eggplant and spinach, and decided to use the original recipe as a base for invention. I used conchiglie because I am not a huge fan of lasagna noodles and because my first experiment with cannelloni ended in frustration (those things are hard to stuff!). Two things I’ve retained are the tomato sauce recipe, which is excellent, and the suggestion to mix garlic and thyme with oil to saute and then stir in with the softened cooked vegetables.
In the colder months I make this dish at least once every couple of weeks. It’s wonderful at the end of a cold day, and I don’t think anyone who has tried it has not loved it.