Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat oven to 300°F.
Step 2
In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
Step 3
Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
Step 4
In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
Step 5
In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
Step 6
In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
Step 7
Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.
