Spokane Public Radio would like to thank everyone involved in the live Dr. Zorba Paster Call-In, hosted by Doug Nadvornick. You can find the recipe mentioned on air below.
A special thanks to Dr. Zorba Paster who graciously agreed to do this special program just for our listeners when our annual Thank You event had to be cancelled.
Thanks also to:
Event donors: Vino: A Wine Shop; Exbabylon IT; Sayre & Sayre and Fossum, Attorneys at Law; and our media partner, The Spokesman-Review.
Spokane Public Radio members and Doug Nadvornick, Chris Maccini, Leona Vander Molen, Jerry Olson, Alexis Smith, Stephanie Ingoldby, Peter Glarborg and other SPR staff.
Dr. Zorba’s SPR Call In program was recorded and will be broadcast on KPBX Wednesday, September 30 at noon and also on KSFC Sunday, October 4 at noon.
Recipe: Zucchini and Eggplant Rigatoni
- Kosher salt
- 1 lb Rigatoni rigate
- 2 Green zucchini, cut into 1/4" diagonal slices
- 1 Large eggplant, cut into 1/4" rounds
- Freshly ground black pepper
- Extra-virgin olive oil
- 3 cups
- Marinara sauce
- 1/4 cup Chopped parsley
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain pasta.
Preheat a grill pan over medium-high heat. In a rimmed sheet pan lay out zucchini and eggplant slices. Season with salt and black pepper. Drizzle with olive oil and massage gently.
Place vegetables in a single layer on grill pan and grill until charred on both sides, about 2 minutes per side.
Place the 8-quart pot over medium heat and add marinara sauce; stir until warmed through. Toss together with pasta, grilled vegetables, and parsley. Serve immediately.