Pasta With Grilled Eggplant and Onions

1. 1

   Salt both sides of eggplant slices and let sit for 15 minutes.

2. 2

   Wipe off salt and pat dry.

3. 3

   Heat a grill to medium and cook the eggplant and onion slices until tender, about 8 minutes.

4. 4

   Let cool and then chop coarsely.

5. 5

   Combine the onion, basil, mint, garlic and red pepper flakes.

6. 6

   In a small bowl, whisk together the olive oil and balsamic vinegar and pour over the vegetables.

7. 7

   Toss to coat well and season with salt and pepper.

8. 8

   Let this mixture rest for at least 1 hour at room temperature.

9. 9

   Cook fettuccine according to package instructions, draining well.

10. 10

    Place pasta on plates and spoon the vegetables on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.