eggplant

Cathy made this tasty moussaka for our Spring Potluck.

You don’t find pasta salads in Italy, but in very hot weather, room temperature or cooled-down pasta with vegetables can be quite delicious, prepared in advance for a casual picnic or supper. Here, the quantity of juicy ripe tomato and eggplant makes this pasta dish more like a vegetable salad.

TOTAL TIME: 45 minutes
YIELD: 4 to 6 servings

This is so good, it will be my next company dish! It has a wonderful blend of textures and flavors, especially if made with fresh tomatoes and herbs.