Len's Recipe of the Month - September 2020

Here's a pasta salad that is a meal in itself.   All you need is a loaf of bread and maybe a glass of red wine.   

This is another gem of a recipe I stole from Valerie Bertinelli.   Something called Pasta Salad Alla Norma....whoever the hell she is.   The end result, however, is no mystery.    An explosion of flavors.   It can be chilled or warmed.   
Start with a large to medium eggplant.   Slice it up into 3/4 inch cubes.   Put them in a colander with a little salt and let them rest there for about an hour with an occasional toss.

Once the hour is up, lay the eggplant pieces between two sheets of paper towels so that the water is all absorbed.

In a pot, cook a 12 ounce box of penne rigate as directed on the box.

In a skillet, heat up a 1/3 cup of EVO until it shimmers.   Add the eggplant and cook for about five minutes.   Then add two cups of cherry tomatoes, 1 minced clove of garlic, and two tablespoons of drained capers.   Let it all simmer and blend.

Drain the penne and keep aside.   When cool, lay it into a serving dish.   Then pour in the eggplant mixture.   Mix in one tablespoon of red wine vinegar.   

Let it all cool together in the refrigerator.

Just prior to serving, add eight ounces of mozzarella pearls and some fresh chopped basil.

You're done.   Serve the salad.   Slice the bread.   Uncork the wine.

Enjoy!

Dinner last night:  Chicken sausage and potato salad.