Eggplant Pasta Salad

Is this served hot or cold?

I made this with a few modifications: - Added one lb hot Italian sausage - Added two fresh basil leaves - Added a splash of red wine vinegar - Added some dried oregano - Added some garlic powder - Forgot about the capers - Intentionally forgot about the pine nuts (allergy) If I did this again, I'd throw some fresh minced garlic in the pan before adding the liquid mixture (and not use garlic powder at all). I would not add sugar to the mix either, and may not end up adding the red wine vinegar as a result. The celery cooks down to basically nothing, or at least it did when I made it. Maybe I sliced the pieces too small? Oh well, the flavor was there without the chunks.

Thanks to Becky & Mariannette. I will probably try the olives the first time around and see how that goes. I realize that I should be more relaxed with these recipes, but I don't have much experience and I like for everything to come out PERFECT!!! I know, I know. Thanks again for your help. Some of the comments posted here have helped save me from disasters and of course, some have encouraged me to experiment.

you do not need the capers. try garlic/fresh basil. relax. experiment with flavors.

I haven't made this yet, but I would think the best substitutes are chopped green olives or pickles. Maybe peas, but you will be missing some of the caper's briny flavor. Hope that helps!

This recipe sounds delicious. We love eggplant and I can't wait to make this. I will comment soon.