Eggplant, Pasta, and Grilled Pepper Salad

Name: Eggplant, Pasta, and Grilled Pepper Salad
Yield: 6-8 servings
Ingredients: 5 small purple eggplants, each 4 ounces; About ½ cup olive oil, or more to taste; 3 large, thick red and/or yellow bell peppers; 3 large, thick red and/or yellow bell peppers; About 1½ teaspoons salt; 1 pound curly pasta, such as rotini or fusilli; 1 pound curly pasta, such as rotini or fusilli; 1 pound curly pasta, such as rotini or fusilli; 2 large tomatoes, peeled preferably by flame method; 1 large garlic clove, minced; About 24 Calamata olives, or other pungent black olives, halved and pitted; About 24 Calamata olives, or other pungent black olives, halved and pitted; About ½ cup coarsely slivered basil; Dash vinegar; Black pepper to taste

Preparation info

6-8
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This cheery salad for all occasions displays a rainbow of summer’s vegetables in simple garb—little more than oil, garlic, and plenty of verdant basil.

Ingredients

5 small purple eggplants, each 4 ounces
About ½ cup olive oil, or more to taste
3

Pasta
Vegan
Summer

Method

Trim off eggplant caps. Slice eggplants in half lengthwise, then in crosswise slices about ¼ inch thick. In a very large skillet sauté eggplant (in batches) over moderate heat until browned and tender, using as much oil as needed to prevent sticking. Reserve.
Set peppers on preheated broiler pan as close to heat source as possible. Turn until blackened and blis