Pasta Salad with Eggplant, Zucchini and Squash

Pasta Salad with Eggplant, Zucchini and Squash
Photo by Charles Schiller


  • 1 medium eggplant (about 1 1/4 lb.), ends trimmed
  • 1 cup loosely packed fresh basil leaves, sliced
  • Salt and pepper
  • 2 zucchini, cut into small pieces
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 yellow squash, cut into small pieces
  • + 1 more ingredients
    • 1 pound short pasta such as penne or shells

1. Preheat a broiler or prepare a medium-hot charcoal fire. Bring a large pot of salted 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 larg...

View full recipe at My Recipes


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