Rigatoni and Grilled Vegetables

Note: The original recipe was for a cold salad, but I prefer to reheat this a bit after it marinates and eat it warm.  I think it is MUCH better that way.

You could also toss some broiled chicken, or maybe some sauteed Italian Sausage or smoked sausage (turkey of course!) for a bit more protein.

Nutritional Information Per Serving:  Calories 242; calories from fat 63g; saturated fat 2g; cholesterol 5mg; sodium 137 mg, carbohydrate 38g; fiber 4g; sugars 7g; protein 8g.

Prep time about 30 minutes, cooking time about 25 minutes, serves 4.

8 ounces rigatoni

2 tbsp olive oil

2 tbsp chopped fresh basil

1 large red pepper, seeded and halved

1 medium eggplant, trimmed and sliced lengthways

2 medium tomatoes, cut into wedges

1 tbsp chopped capers

1 large clove garlic, crushed (optional)

2 tbsp balsamic vinegar

1/4 cup grated Parmesan cheese

salt and pepper to taste

1. Cook the rigatoni in boiling water for 12-12 minutes, or according to the package directions, until al dente.  Drain, rinse under cold running water, then drain thoroughly and set aside to cool.

2.  Preheat the broiler or a grill to high. Broil or grill the pepper halves, skin side up, until blistered and blackened - about 5-10 minutes.  Place in a plastic zippered bag and leave until cool enough to handle.

3. Broil or grill the eggplant and tomatoes for about 5 minutes. Turn the vegetables so they cook evenly, and remove the pieces as they are ready. Place the tomato wedges in a large salad bowl. Set the eggplant slices aside on a plate to cool slightly.

4.  Cut the eggplant slices into 1-inch strips and add to the tomatoes in the bowl. Peel off the pepper skins and cut the pepeprs in to 1-inch strips, then add to the salad bowl. Mix in the pasta.

5.  In a small bowl, mix the vinegar with the olive oil, basil, capers, garlic if you're using it, and Parmesan cheese. Lightly toss the dressing with the pasta and vegetables. Season lightly with salt and pepper.  Set the mix aside to marinate for about 30 minutes so that the flavors can infuse before serving.