A Summer Recipe to Savor

Eggplant Tomato Feta Casserole

Courtesy of the Loaves & Fishes Farm Series Cookbook: Pike Farms Edition, this recipe pairs well with a chilled glass of rosé and a thick slice of grilled sourdough. Whether served as the perfect summer side dish, or as a satisfying, meatless main, this casserole is an excellent way to use up the late summer harvest—either from your garden or a local farmstand. Just make sure you eat it outside. The summer may be fleeting, but it’s still here for now. Together, let’s savor every bite. 

Eggplant Tomato Feta Casserole
Serves 6


  • 2 large eggplants, diced
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper to taste
  • 1 yellow onion, sliced
  • 1 large beefsteak tomato, diced
  • 2 tablespoons chopped basil
  • 4 ounces French feta, crumbled


  1. Preheat oven to 400 degrees F.
  2. In a large sauté pan on medium-high heat, cook the eggplant with I tablespoon olive oil and a large pinch of kosher salt until tender and caramelized. Pour eggplant into a large casserole dish and set aside. Place pan back onto heat and add the remaining oil to the pan. Sauté the onion with a large pinch of salt until tender and slightly caramelized, about 8 minutes. Add the onion to the eggplant and toss in tomatoes.
  3. Season everything with salt and pepper and sprinkle with basil and feta.
  4. Bake for 20 minutes, until feta is browned. Serve straight to the table.