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Pasta with Grilled Eggplant

Serves 8

1/2 C chopped parsley
1 T olive oil
1/4 C red wine vinegar
2 tsp capers, drained
2 cloves garlic, minced
1 tsp Worcestershire sauce
1-1/2 1b eggplant, peeled and cut into 1/2-inch thick slices
4 C cooked bowtie pasta, drained and rinsed
6 plum tomatoes, seeded and chopped

Process parsley, oil, vinegar, capers, garlic, and Worcestershire sauce in a blender until smooth to make a dressing; set aside. Grill or broil eggplant slices for 5 to 10 minutes on each side, or until tender. Cool and dice. Toss eggplant, pasta, and tomatoes with dressing. Serve at room temperature.


  • Zucchini, cut in half lengthwise, can be substituted for the eggplant.
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