Ratatouille Pasta Salad

Southern Living

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
  • Place in a large shallow pan.
  • Cover and bake at 400 degrees for 20-25 minutes or until tender.
  • Uncover and set aside.
  • Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
  • Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
  • Cover and chill at least 1 hour.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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  1. Doreen in CA
    This was good...just good, not outstanding. I agree that it needed more salt. I thought the flavors came together okay, but there was something lacking.
    Reply
  2. lark woods
    My husband and I thought this was a great pasta salad. We liked the oven roasted eggplant. Also, the lemony-basil flavor was very refreshing. Only thing I added was more salt. Salads like this make eating healthy not so painful. Thanks Nurse Di.
    Reply
  3. jerri822
    OMG. Outstanding and totally amazed. My husband and I love our veggies. This is full of our favorite summer vegetables. The fresh basil puts it over the top. Very well seasoned and colorful too. Just sorry it took me til the end of summer to find this. Thanks Nurse Di.
    Reply
  4. ratherbeswimmin
    Southern Living
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