We all know that you can’t really go wrong with pasta, however this Perfect Pasta Salad with Tomatoes and Eggplant is by far one of my favorites.
With unbelievable flavors from the eggplant and cherry tomatoes sautéed in garlic with white wine and fresh thyme, this dish is more than just a pasta and cheese recipe, bringing healthy and tasty to your bowl.
To make Perfect Pasta Salad with Tomatoes and Eggplant, you will need the following ingredients:
In a large saucepan, cook the pasta according to package instructions. Do not add salt or oil to the water. During the last 3 minutes of cooking, add the greens to the pasta. Then drain and reserve 1 cup of the cooking water for later use.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil and add the eggplant. Cook while stirring occasionally for 4-5 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Add half of the tomatoes and cook for about 2-3 minutes until the juices start to release from the inside.
Add wine and continue cooking, stirring continuously, until most of the wine evaporates.
Once cooked, add the pasta and beans and toss through to combine well.
If you feel that the mixture may be too dry, slowly add tablespoon by tablespoon of the pasta cooking water to the skillet
Add the remaining tomatoes, white wine vinegar and salt and stir to mix through.
Portion the pasta mixture, evenly, between 4 bowls and garnish with mozzarella, thyme and pepper, sprinkled over the top of each bowl.
Make your pasta even more exciting with this Perfect Pasta Salad with Tomatoes and Eggplant recipe. Enjoy your pasta bowls served hot or have a wonderful, leftover work lunch, at room temperature. I promise you’ll love this tasty and nutritious dish. Tag #cookmerecipes online on your own pages and posts!
