Ingredients

Serves 4

　　a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes

　　1 tablespoon coarse salt

　　5 tablespoons olive oil

　　1/2 pound rotelle (wagon wheel pasta)

　　2 red bell peppers, roasted and chopped

　　1/4 cup pine nuts, toasted golden

　　2 tablespoons finely chopped fresh parsley leaves

　　1/4 cup fresh basil leaves, washed well, spun dry, and finely shredded

　　1 garlic clove, chopped and mashed to a paste with 1/4 teaspoon salt

　　1/4 teaspoon sugar

　　1 1/2 tablespoons red-wine vinegar

　　

Step 1

Preheat oven to 300°F.

　　

Step 2

In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.

　　

Step 3

Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.

　　

Step 4

In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.

　　

Step 5

In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.

　　

Step 6

In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.

　　

Step 7

Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.