Penne Salad with Eggplant
Unlike some pasta salads, this one is best served at room temperature. Don't refrigerate it, or the penne will get gummy and unpleasant. We've peeled the eggplant here, but if you like the texture of eggplant skin, leave it on.Plus: Pasta Recipes and Tips
Eggplant soaks up oil like a sponge; so it's best to cook this vegetable in a nonstick pan. That way, you can limit the amount of oil available for the eggplant to absorb without worrying about it sticking.
Chianti is one of the versatility champions of the wine world. Its high acidity, medium body, moderate tannins, and understated dried-cherry fruit allow it to play a supporting role with many cuisines. Serve one here and you'll see why.