Our garden is filled with produce and I'm always looking for ideas for fresh eggplant that does not use cheese. I followed the recipe with the following exceptions: I used 3 cups Ichiban eggplant sliced into 1/2 coins with the skin on and 2 cups fresh tomatoes, seeds removed, cut to the size of grape tomatoes. I served this as a warm main dish by adding sliced grilled chicken breast. It was a hit!
Eggplant Pasta Salad
Comments and Reviews 1-3 of 3
jazzwood Posted: 06/06/09
joeymaggiesmom Posted: 08/15/12
This had a really great flavor...the tartness of the vinegar compliments the eggplant well but is not overpowering. The only changes I made were that I used diced heirloom tomatoes from my garden instead of the grape tomatoes, and I added minced garlic when cooking the eggplant/tomato mix. Also added a few chopped fresh basil leaves with the parsley. It turned out a lot more "saucy" than the picture, but I think that was due to using the regular tomatoes instead of the grape ones. It still had an awesome taste!!! (we ate it warm)
Ammerme Posted: 09/03/12
I love this recipe- so healthy and easy. It's a keeper I go back to every time I'm in the mood for eggplant. I often eat the sauce without the pasta. It stands up on its own.