Warm Eggplant and Mushroom Pasta Salad
For the vegetables
- 1/4 cup extra virgin olive oil
- 1 eggplant, diced into 1 inch cubes
- 2 cups crimini mushrooms, sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the pasta salad
- 1/2 red onion, minced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 8 oz bow tie pasta
- Parmesan cheese, grated
- freshly chopped basil
In a deep sided saute pan, heat the olive oil. Add the eggplant and mushrooms and cook, stirring frequently. Season with salt and pepper. Cook until the eggplant is soft and the mushrooms fully wilted, about 10 minutes.
Make the dressing by whisking together the onion, garlic, salt, vinegar, mustard and olive oil. Set aside.
Cook the pasta in boiling salted water, according to directions. Drain, then toss in the sauteed vegetables and dressing. Season to taste with salt and pepper. Garnish with grated Parmesan cheese and basil.
Serve warm or at room temperature.