Shopping List
Roasted Eggplant Pasta Salad
Ingredients
- 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
Directions
- Preheat oven to 400.
- 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.
- Wash eggplant and cut off stem. Chop into 1 inch cubes. Toss with 1/4 cup Everyday olive oil, salt & pepper.
- Spread out on to a cookie sheet and bake until cubes are golden and tender, but still holding their shape.
- 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.
- Add garlic about 5 minutes before veggies are done. Salt & pepper to taste.
- 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.