Pasta Salad with Tomatoes and Eggplant

Serves: 4

This vegetable-filled pasta is beautiful and filling, thanks to the meaty eggplants. If you can’t find burrata, simply cut 6 ounces of fresh mozzarella into small pieces. Heading to a potluck? Feel free to make this recipe in advance— just be sure to let it come to room temperature and add an extra drop of vinegar and oil before serving. Don’t forget a few tablespoons of chopped fresh basil leaves for a special layer of flavor.

INGREDIENTS

8 oz. casarecce, fusilli or penne pasta
8 oz. haricots verts (French green beans) or yellow wax beans
1 tbsp. olive oil
2 cups chopped Japanese eggplant (1 eggplant)
1 tbsp. minced garlic
2 pints cherry tomatoes, halved and divided
¼ cup dry white wine
2 tsp. white wine vinegar
½ tsp. kosher salt
6 oz. burrata
2 tsp. chopped fresh thyme
½ tsp. black pepper

INSTRUCTIONS

1. Cook the pasta according to the package instructions, but do not salt the cooking water. Add the green beans during the last 3 minutes of cooking. Reserve 1 cup of the cooking liquid, then drain.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add half of the tomatoes and cook until their juices start to release, 2 to 3 minutes.
3. Add the wine and cook, stirring often, until most of the wine evaporates, about 3-4 minutes. Add the pasta and green beans; toss to combine. If the mixture is too dry, add the reserved pasta cooking liquid a couple of tablespoons at a time. Stir in the remaining tomatoes and the vinegar and salt. Divide the pasta mixture among 4 bowls. Top each bowl evenly with the burrata, thyme and pepper.

NUTRITION DATA FOR 1 SERVING

Calories 428kcal
Total Carbohydrates 56g
Protein 17g
Total Fat 14g
Saturated Fat 7g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Trans Fat 0g
Cholesterol 46mg
Sodium 361mg
Potassium 282mg
Dietary Fiber 6g
Sugars 9g
Vitamin A 4% Daily Value
Vitamin C 7% Daily Value
Calcium 28% Daily Value
Iron 13% Daily Value

This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here