Penne Salad with Eggplant


½ eggplant, peeled and cut into ½ inch cubes 1 Zucchini, cut into 1/2 inch cubes 2 tsp Litehouse Freeze-Dried Garlic ¾ lb penne ½ cup Litehouse Freeze-Dried Parsley ¼ tsp fresh-ground black pepper 2 tablespoons lemon juice, 1 cup cherry tomatoes, halved ½ cup kalamata olives Salt ½ cup Litehouse Red Wine and Olive Oil, Caesar, or Lite Caesar


In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly. In a large nonstick frying pan, spray cooking spray. Add eggplant and zucchini and salt until tender and brown, about 4 minutes. Remove the eggplant from the pan and put it in a large bowl. Transfer to pasta. Toss the pasta and eggplant with Litehouse Red wine and olive oil dressing, the parsley, pepper, and lemon juice.

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