Eggplant and pasta salad

Yield: 7 servings

Measure Ingredient
1 pack (16 oz.) Wagon-wheel pasta
2 cloves Garlic
3 tablespoons Walnuts
1½ cup Firmly packed fresh basil or
\N \N . spinach
½ cup Loosley packed Italian (flat
\N \N . leaf) parsley
¼ cup Grated Parmesan cheese
½ cup Bottled fat-free Italian
\N \N . dressing
1 pounds Purple Japanese eggplants*
\N \N . or Italian eggplants, cut
322 xes Calories
12 grams Protein
58 grams Carbohydrates
3 eaches Starch/bread
2 eaches Vegetables
\N \N . in 1/2- inch thick round
\N \N . slices
\N x Nonstick olive-oil cooking
\N \N . spray
2 mediums Yellow or orange bell
\N \N . peppers, cut in 1/2-inch
\N \N . thick pieces
1 pint Cherry tomatoes, quartered
\N \N . (2 cups)
\N x Fresh basil as garnish
4 grams Fat
2 milligrams Cholesterol
323 mediums Sodium
1 each Fat




* If slender Japanese or small Italian eggplants are unavailable, use larger eggplants, but after broiling, cut slices into bite-size pieces.

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain pasta and put into a large bowl.

2. While pasta cooks, make Pesto Vinaigrette: With food processor or blender running, drop garlic and walnuts through food chute (or hole in blender cover) and process 7 seconds or until minced. Add basil and parsley and process until a thick puree results. With machine still running, add cheese, then Italian dressing, and process until blended and smooth.

3. Heat broiler. Arrange half the eggplant on broiler-pan rack. Coat eggplant with cooking spray. Broil 4 inches from heat source, 6 minutes per side, until golden and tender. Repeat with remaining eggplant. Transfer to bowl with pasta.

4. Arrange bell-pepper slices on broiler-pan rack. Broil 8 minutes, turning once, until tender.

5. Transfer peppers to a cutting board. Cut in 1-inch pieces. Add to eggplant and pasta with cherry tomatoes.

6. Add Pesto Vinaigrette and toss to mix and coat.

From WOMAN'S DAY, 8/9/95.

data entry by iris grayson

Submitted By IRIS GRAYSON On 05-13-95

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