At the end of summer, eggplants, tomatoes, and basil all begin to come in together. This recipe is quick, easy, and very rewarding. The challenge with this dish is to cook the eggplant, zucchini, onions, and tomatoes so that none is overcooked or under‐cooked. Parker's solution to this is to cook each vegetable separately in olive oil or a combination of olive oil and butter. Finally, put all the vegetables together with the tomatoes and some basil. If reheating, bring it all the way up to a boil and serve hot. This recipe is 90% raw, cool and refreshing. The veggie noodles, made out of zucchini and squash, are made with a Spiralizer. They're not too expensive (find them on Amazon for $10-$30) and they are a great way to lighten up your pasta dishes this Summer. If you don't have one, just use a vegetable peeler, maybe even one with a julienne feature, to slice them very thinly.
A note on the sauce: especially if you don't have a high-speed blender, such as a Vitamix, make sure to soak the cashews for a couple hours before you start cooking.
