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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Southern Living Ingredients:
8 ounces rotelle pasta, cooked and drained |
1 large eggplant (about 1 1/2 lb.) |
1/2 teaspoon salt |
1/2 cup chopped onion |
2 medium zucchini, sliced |
1 teaspoon minced garlic |
1/2 green bell pepper, cut into 1 inch strips |
1/2 red bell pepper, cut into 1 inch strips |
1/4 cup olive oil, divided |
1/4 teaspoon fresh ground pepper |
1/2 cup chopped fresh basil |
1 tablespoon chopped fresh parsley |
3 tablespoons lemon juice |
Directions:
1. Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
2. Place in a large shallow pan.
3. Cover and bake at 400 degrees for 20-25 minutes or until tender.
4. Uncover and set aside.
5. Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
6. Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
7. Cover and chill at least 1 hour.
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