Recipe - Pasta Salad With Roasted Eggplant Gibb

A; (1 1/2pound)
; eggplant, peeled
; and cut into 1inch
; cubes
1 tablespoon Coarse salt
5 tablespoon Olive oil
One half pound Rotelie; (wagon wheel pasta)
2 Red bell peppers; roasted
and chopped
One fourth cup Pine nuts; toasted golden
2 tablespoon Finely chopped fresh parsley
leaves
One fourth cup Fresh basil leaves; washed
well, spun
; dry, and finely
; shredded
1 Garlic clove; chopped and
mashed
; to a paste with 1/4
; teaspoon salt
One fourth teaspoon Sugar
1 One half tablespoon Redwine 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 jellyroll 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 4quart 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 One half Vegetable; 0 Fruit; 16 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.