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Source: Stop and Smell the Rosemary

Grilled Eggplant and Tomato Pasta Salad
Eggplant makes a great addition to pasta salad.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 5 minutes
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1 medium eggplant, peeled, cut into 1/4-inch slices, brushed with olive oil, and grilled until tender
4 medium tomatoes, seeded and sliced, grilled and peeled
2 large red bell peppers, roasted, peeled, and seeded
8 ounces penne pasta, cooked al dente
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon minced shallot
1/2 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
chopped fresh parsley

Chop eggplant, tomatoes, and bell peppers. Place in a large bowl. Add pasta. Set aside.

Whisk oil, vinegar, shallot, garlic, salt, and pepper until combined in a separate bowl. Pour dressing over vegetables and pasta. Toss thoroughly and garnish with parsley. Serve at room temperature.

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