EGGPLANT AND ROASTED VEGETABLE PASTA SALAD
Steps:
- Prepare eggplant. Slice in 1/2 inch rounds. Salt both sides and set on a tray to leach. Press down to release more liquid. Let sit for at least 1/2 hour. Prep other veggies for roasting.
- Quarter zucchini and cube. Slice bell peppers into bite size pieces. Chop 4 cloves garlic. Toss all in a tablespoon of olive oil and salt to taste. Spread on a baking sheet and roast at 350 for 30 minutes or until blistered and done. Transfer to large bowl.
- Rinse eggplant, and press dry on paper towels.
- Add 2 tablespoons of olive oil to pan over medium high heat. Cook eggplant in a single layer, turning as needed to achieve a brown, charred appearance. Remove and repeat until all is cooked. Let cool, and slice into bitesized pieces.
- Chop basil, parsley, olives, and place in the bottom of a large bowl. add cooked veggies and tomatoes, vinegar, salt and pepper to taste.
- Add cheese and toss together. Taste and adjust salt and pepper as needed.
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