- Course: Main Course, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
The flavors of ratatouille, the classic French mélange, are well suited to pair with pasta. This salad is delicious served at room temperature, making it perfect for a buffet. However, I usually serve it warm for a seated meal. Either way, a crisp salad and warm crusty bread are good accompaniments.
- 1 pound radiatore
- ½ cup extra virgin olive oil
- 1 small eggplant, cut into ½-inch dice
- 2 small zucchini, halved lengthwise and sliced
- 12 ounces white mushrooms, thinly sliced (about 3 cups)
- Salt and freshly ground black pepper to taste
- 6 ripe plum tomatoes, coarsely chopped
- ¼ cup minced fresh Italian parsley
- 1 tablespoon capers
- 2 garlic cloves, crushed
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil leaves
1. Cook the radiatore in a large pot of salted boiling water, stirring occasionally, until it is al dente. Drain, and rinse under cold water. Place in a large serving bowl, toss with 1 tablespoon of the oil, and set aside.
2. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the eggplant, cover, and cook until softened, about 5 minutes. Stir in the zucchini, mushrooms, and salt and pepper and cook until just softened, about 5 minutes. Stir in the tomatoes, parsley, and capers and transfer to a bowl.
3. To make the dressing, combine the garlic, vinegar, and salt and pepper to taste in a small bowl. Whisk in the remaining oil and pour the dressing over the vegetables. Let the vegetables marinate at room temperature for 30 minutes, then add to the pasta, along with the basil. Taste to adjust the seasonings and serve at room temperature.
© 2007 Robin Robertson
Nutritional information is based on 1/8 teaspoon added salt per serving.