Penne Salad with Eggplant

1. 1

   In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat.

2. 2

   Add one third of the eggplant and 1/4 teaspoon of the salt and cook, stirring occasionally, until the eggplant is tender and brown, about 4 minutes.

3. 3

   Remove the eggplant from the pan and put it in a large bowl.

4. 4

   Cook the remaining eggplant in two batches, each using 2 tablespoons of the oil and 1/4 teaspoon of the salt.

5. 5

   Add the garlic to the last batch of eggplant during the final minute of cooking.

6. 6

   Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.

7. 7

   Drain.

8. 8

   Rinse with cold water and drain thoroughly.

9. 9

   Transfer to the bowl with the eggplant.

10. 10

    Toss the pasta and eggplant with the remaining 2 tablespoons oil and 1/2 teaspoon salt, the parsley, pepper, and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.