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Cool Ziti With Eggplant and Tomatoes

5.0(169)

You don’t find pasta salads in Italy, but in very hot weather, room temperature or cooled-down pasta with vegetables can be quite delicious, prepared in advance for a casual picnic or supper. Here, the quantity of juicy ripe tomato and eggplant makes this pasta dish more like a vegetable salad.

by David Tanis

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Dinner, Pastas, Main Course

Servings

(4–6)

Total time

45 min

Calories / serving

346 kcal

Ingredients (10)

serves

2 pounds ripe tomatoes, cut in wedgestomato
Olive oilolive-oil
Salt and peppersalt-and-pepper
2 or 3 garlic cloves, mincedclove
1/2 teaspoon peperoncino (hot red pepper flakes)
2 teaspoons capers, rinsed and roughly choppedcapers
2 medium eggplants, about 1 poundeggplant
12 ounces ziti or other short pastaziti
1/4 pound ricotta salata or mild feta, at room temperaturefeta
1 small bunch basil, for garnishbasil

Instructions (4 steps)

01Heat broiler. Put tomato wedges in a shallow baking dish in one layer. Drizzle with 3 tablespoons olive oil and season generously with salt and pepper. Broil tomatoes about 2 inches from heat until softened and lightly charred, 10 to 15 minutes. Set aside until cool, and then add garlic, peperoncino and capers. Stir gently to distribute.
02Slice eggplant into long strips about 1/4-inch thick. Paint both sides of eggplant strips with olive oil and season with salt and pepper. Cook eggplant strips on a stovetop grill, in a cast-iron pan or over hot coals, about two minutes per side. Cut into 1-inch pieces. Set aside.

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Rich recipe — supports nutrition-aware planning.