• Cooking Time: 30 minutes
  • Servings: 8
  • Preparation Time: 15 minutes



  • 1 medium eggplant( about 1 and 1/4 lb.), ends trimmed
  • 2 zucchini, cut into small pieces
  • 2 yellow squash, cut into small pieces
  • 1 lb. short pasta such as penne or shells
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 cup loosely packed fresh basil leaves, sliced
  • salt and pepper


  • 1) Preheat a broiler or prepare a medium-hot charcoal fire. Bring a large pot of salter water to a boil
  • 2) Cut eggplant in half lengthwise and place cut side down on a broiling pan or cut side up on oiled grates. Broil or grill until skin is crinkly and hard, about 15 minutes. Transfer to a large bowl and cover with plastic wrap. Set aside to steam for 10-15 minutes. Transfer to a work a surface, and carefully scrape out flesh, discarding the skin. (Eggplant will be hot, so use a kitchen towel to hold one end while scraping out the flesh with a large spoon)
  • 3) Add zucchini and yellow squash to boiling water and bring back to a boil. Cook for 1 minute or until tender. Use a slotted spoon to remove, transfer to a colander an run under cold water. Drain on paper towels and pat dry. Keep water at a full boil.
  • 4) Add pasta to boiling water and cook al dente, 10-12 minutes, depending on package directions. Drain and run under cold water. Shake colander to remove as much water as possible, and place pasta in a large bowl. Add oil, vinegar, eggplant, zucchini and squash. Stir in basil; toss well and season generously with salt and pepper

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