Rigatoni Seeded Salad

Rigatoni Seeded Salad

Ingredients:
8 oz (250 g) rigatoni
1 large red bell pepper, seeded and halved
2 medium tomatoes, cut into wedges
1 medium eggplant, trimmed and sliced lengthways
2 Tbsp balsamic vinegar or lemon juice
2 Tbsp olive oil
2 Tbsp chopped fresh basil
1 Tbsp chopped capers
1 large clove garlic, crushed (optional)
¼ cup grated parmesan cheese

Directions:
Salt and ground black pepper
1. Cook rigatoni in boiling water for 10 to 12 minutes, or according to package directions, until al
dente. Drain and rinse under cold running water, then drain thoroughly and set aside to cool.
2. Preheat broiler or grill to high. Broil or grill pepper halves, skin side up, for 5 to 10 minutes, or
until blistered and blackened. Place in resealable plastic bag, then leave until cool enough to handle.
3. Broil or grill tomatoes and eggplant for 5 minutes, turning so that they cook evenly and removing
pieces as they are ready. Place tomato wedges in large salad bowl. Set eggplant slices aside on plate
to cool slightly.
4. Cut eggplant slices into 1-in (2.5 cm) strips and add to salad bowl. Peel peppers and cut into 1-in
(2.5 cm) strips, then add to bowl. Mix in pasta.
5. In small bowl, mix vinegar or lemon juice, oil, basil, capers, garlic (if using), and cheese. Lightly
toss with salad. Season lightly with salt and pepper. Set salad aside to marinate for about 30 minutes
so that the flavors can infuse before serving.