times will be on the longer side if you're using a gas grill. Serves 4 to
extra-virgin olive oil; more for brushing
finely chopped fresh basil
2 or 3
large cloves garlic, finely chopped
eggplant (about 1 lb.), peeled and cut into 3/8-inch slices
tomato (about 1 lb.), halved
onion, peeled and cut into 3 or 4 thick slices
ground black pepper
1 lb. dried
grated Parmigiano-Reggiano (optional)
medium-hot charcoal fire or heat a gas grill for 20 minutes on high.
In a bowl,
mix the olive oil, basil, garlic, walnuts, and 1 tsp. salt.
eggplant, tomato, and onion with more olive oil, season with salt and pepper,
and put them on the grill.
tomato, turning only once, until the skin is blistering and the flesh looks
mushy and cooked, 15 to 25 minutes.
onion until soft and blackened on both sides, about 15 minutes.
eggplant until golden brown and tender, 10 to 25 minutes.
chop the eggplant, tomato, and onion; put them in a large bowl along with their
bring a large pot of well-salted water to a vigorous boil and add the
al dente; drain well.
pasta with the vegetables and the basil mixture.
with pepper; toss again and serve immediately, with freshly grated Parmigiano,
if you like.
information (per serving): Size : without Parmesan, Calories (kcal): 460, Fat
(kcal): 14, Fat Calories (g): 130, Saturated Fat (g): 2, Protein (g): 12,
Monounsaturated Fat (g): 8, Carbohydrates (mg): 72, Polyunsaturated Fat (mg):
3, Sodium (g): 610, Cholesterol (g): 0, Fiber (g): 7.