Prep: 15 min. Cook: 15 min.
1 large eggplant
4 tbsp coarse sea salt
2 bell peppers, cut in strips
2 large zucchini, thinly sliced
4 chopped ripe tomatoes
13 oz/400g mozzarella cheese, diced
1/2 cup extra-virgin olive oil
2 tbsp finely chopped parsley
salt and fresh ground white pepper
1 lb fusilli or eliche pasta
Cut the eggplant into 1/4 inch thick slices. Place on a large flat dish and sprinkle with coarse salt. Place a plate on top with weight on it (a heavy book) and leave to drain for 1 hr. Rinse well and dry with paper towels. Grill the vegetables in a grill pan or under a broiler. Place in a large serving bowl with the mozzarella and sprinkle with the parsley, sat and pepper. Drizzle with the oil. Cook the pasta in a large pot of salted, boiling water until cooked al dente. Drain and when cool, dry on a dish cloth. Toss well with the vegetables and serve.
Wine: a dry white.
From the book Pasta by Fabrizio Ungaro. Published by The Wine Appreciation Guild.