PASTA: Rigatoni with Grilled Caponata and Balsamic Dressing

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* Exported from MasterCook Mac *

 

Rigatoni with Grilled Caponata and Balsamic Dressing

 

Recipe By : Judith Barrett, in Pasta Verde, 1995

Serving Size : 4 Preparation Time :0:00

Categories : vegetarian grains, beans and pasta

 

Amount Measure Ingredient -- Preparation Method

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1 medium eggplant -- about 1 1/2 pounds

1 tablespoon kosher salt

1 large Vidalia onion

virgin olive oil

1/2 cup Gaeta or Calamata olives -- pitted, cut into 1/4

2 tablespoons capers -- drained and chopped

1/4 cup canned tomatoes -- chopped w juice

2 tablespoons balsamic vinegar

1/2 pound rigatoni

 

Cut the eggplant crosswise into 3/4-inch thick round slices; place in a

large colander. Sprinkle eggplant with salt and allow to drain for about

30 minutes. Pat dry with paper towels. Preheat the grill. Brush the

eggplant slices on both sides with olive oil. Grill 5 to 7 minutes on

each side until the slices are tender when pierced with a sharp knife.

Slice the onion into 1/4-inch thick rounds. Brush the onion slices with

olive oil. Grill 5 to 7 minutes on each side until tender when pierced

with a sharp knife. Coarsely chop the eggplant and onion; transfer to a

large mixing bowl. Add the olives and capers.

 

In a small mixing bowl, combine the chopped tomatoes, balsamic vinegar,

and extra virgin olive oil, sed aside.

 

Bring a large pot of water to a rolling boil over high heat. Add the

tablespoon of salt and the rigatoni. Cook, stirring occasionally, until

the pasta is tender but firm, al dente, 7 to 10 minutes. Drain and rinse

under cold water. Add to the mixing bowl with the eggplant mixture. Pour

the tomato-and-vinegar dressing over the pasta and vegetables; toss well

to combine. Cover lightly with waxed paper and allow to reach room

temperature before serving.

 

Typed and formatted into MasterCook by Eruna Schultheiss, Nov 2001

 

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Per serving (excluding unknown items): 15 Calories; less than one gram

Fat (4% calories from fat); 0g Protein; 3g Carbohydrate; 0mg

Cholesterol; 1482mg Sodium

Food Exchanges: 1/2 Vegetable

 

NOTES : This salad was inspired by a dish from the restaurant, Al Forno,

in Providence, Rhode Island. For convenience, use a stove-top cast-iron

grill to prepare the vegetables, or you can fire up your barbecue.

 

Eruna's comment: I would drastically reduce the salt (personal opinion

and preference).

 

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