Ratatouille Pasta Salad

• 8 ounces rotelle pasta, cooked and drained
• 1 large eggplant (about 1 1/2 lb.)
• 1/2 teaspoon salt
• 1/2 cup chopped onion
• 2 medium zucchini, sliced
• 1 teaspoon minced garlic
• 1/2 green bell pepper, cut into 1 inch strips
• 1/2 red bell pepper, cut into 1 inch strips
• 1/4 cup olive oil, divided
• 1/4 teaspoon fresh ground pepper
• 1/2 cup chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 3 tablespoons lemon juice

1. Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
2. Place in a large shallow pan.
3. Cover and bake at 400 degrees for 20-25 minutes or until tender.
4. Uncover and set aside.
5. Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
6. Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
7. Cover and chill at least 1 hour.

rotelle pasta, eggplant, salt, onion, zucchini, garlic, green bell pepper, red bell pepper, olive oil, fresh ground pepper, fresh basil, parsley, lemon juice

Taken from www.food.com/recipe/ratatouille-pasta-salad-28830 (may not work)