Penne Salad with Eggplant
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.