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Roasted Eggplant Pasta Salad


  • 1 pkg. O&CO. Penne Pasta
  • ½ cup O&CO. Basil Olive Oil
  • 1 large red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 tbsp. minced garlic
  • ¼ cup O&CO. Everyday Olive Oil
  • 2 tsp. O&CO. Herbes de Provence
  • Salt & pepper to taste


  1. Preheat oven to 400. 
  2. Prepare pasta according to package directions. Drain well and toss with ¼ cup basil oil, 1 tsp. Herbes de Provence and salt and pepper to taste. Set aside to cool.
  3. Wash eggplant and cut off stem. Chop into 1 inch cubes. Toss with 1/4 cup Everyday olive oil, salt & pepper. 
  4. Spread out on to a cookie sheet and bake until cubes are golden and tender, but still holding their shape.
  5. Peel and slice onion and peppers into ½ rings and sauté in remaining everyday oil until onions are caramelized and peppers are wilted and tender. 
  6. Add garlic about 5 minutes before veggies are done. Salt & pepper to taste.
  7. Add eggplant, peppers and onions to pasta. Toss well with remaining basil olive oil and Herbes de Provence and check to see if you need more salt & pepper. Serve warm or cold.