Ratatouille Pasta Salad - cooking recipe

Ingredients

8 ounces rotelle pasta, cooked and drained
1 large eggplant (about 1 1/2 lb.)
1/2 teaspoon salt
1/2 cup chopped onion
2 medium zucchini, sliced
1 teaspoon minced garlic
1/2 green bell pepper, cut into 1 inch strips
1/2 red bell pepper, cut into 1 inch strips
1/4 cup olive oil, divided
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice

Preparation

Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
Place in a large shallow pan.
Cover and bake at 400 degrees for 20-25 minutes or until tender.
Uncover and set aside.
Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
Cover and chill at least 1 hour.