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Pasta Salad

Prep Time:15 Minutes
Cook Time:15 Minutes



    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.

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