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Pasta salad with eggplant, zucchini and squash

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Member since 2009

Serves 8 | Prep Time 15 minutes | Cook Time 30 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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