Eggplant-Pasta Salad
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INGREDIENTS About 2 cups large pasta shells
1 tablespoon olive oil
2 cups peeled and cubed eggplant
2 small zucchini, cubed
2 garlic cloves, minced
1 (14-1/2-ounce) can pasta-style chunky stewed tomatoes
3 tablespoons minced fresh basil
1/3 cup crumbled Feta cheese
Chopped parsley, optional
Lemon wedges, optionalCook pasta according to package directions; rinse and drain.
In a large skillet over medium-high heat, heat oil. Add eggplant, zucchini and garlic; cook 3 minutes, stirring frequently.
Add tomatoes; reduce heat to medium-low. Cover and cook 5 minutes; stir in basil. Cook, uncovered, 3 minutes longer or until thickened. Cool; stir in pasta and cheese.
Serve at room temperature, or refrigerate 2 hours or until chilled. To serve, garnish with chopped parsley and lemon wedges.
Makes 4 servings