Title: Pasta Salad with Roasted Eggplant Gibb
Categories: August 1995
Yield: 1 servings

A; (1 1/2-pound)
; eggplant, peeled
; and cut into 1-inch
; cubes
1 tb Coarse salt
5 tb Olive oil
1/2 lb Rotelie; (wagon wheel pasta)
2 Red bell peppers; roasted
-and chopped
1/4 c Pine nuts; toasted golden
2 tb Finely chopped fresh parsley
-leaves
1/4 c Fresh basil leaves; washed
-well, spun
; dry, and finely
; shredded
1 Garlic clove; chopped and
-mashed
; to a paste with 1/4
; teaspoon salt
1/4 ts Sugar
1 1/2 tb Red-wine vinegar

Preheat oven to 300F.

In a large colander set over a bowl toss eggplant with salt and let stand 1
hour.

Rinse eggplant under cold water and gently squeeze by handfuls to remove
excess liquid. Transfer eggplant to a large jelly-roll and toss with 2
tablespoons oil. Roast eggplant in middle of oven, shaking pan
occasionally, until tender and golden, about 45 minutes, and cool.

In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.

In a large bowl stir together eggplant, bell peppers, pine nuts, parsley,
and basil.

In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper
to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk
until emulsified.

Add pasta to boiling water and boil, stirring occasionally, until al dente.
In colander drain pasta and rinse under cold water. Add pasta to eggplant
mixture and drizzle with dressing.

Serves 4.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 864 Calories (kcal); 85g Total Fat; (85% calories from fat);
11g Protein; 22g Carbohydrate; 0mg Cholesterol; 5647mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.