Make a Mediterranean pasta salad by cooking eggplant along with tomatoes and olive oil, then tossing the eggplant mixture with penne pasta, pine nuts and parsley. Serve warm or at room temperature.
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.
Read MoreThis 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)
Read MoreOur 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!
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