1 package Penguin Natural Foods Tuscan Pasta Salad

A 1 1/2-pound eggplant, peeled and cut into 1-inch cubes
1 tablespoon coarse salt
5 tablespoons olive oil
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

Preheat oven to 300°F.
In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large oven-proof casserole and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.

Meanwhile, prepare pasta salad according to package instructions.

In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
Add pasta to eggplant mixture and drizzle with dressing.

Serves 4.