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Ingredients

• 1 medium (about 1 1/2 pounds ) eggplant, cut into 1-inch cubes
• 1 medium red pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch chunks
• 2 clove(s) garlic, crushed with garlic press
• 3 tablespoon(s) olive oil
• .5 teaspoon(s) ground black pepper
• Salt
• 1 pint(s) red and/or yellow cherry tomatoes, each cut in half
• 1 cup(s) (loosely packed) fresh basil leaves, coarsely chopped
• 1 tablespoon(s) red wine vinegar
• 1 package(s) (16 ounces) rotelle or fusilli pasta
• Fresh basil leaves for garnish

Description

1   Medium (about 1 1/2 Pounds ) Eggplant, Cut Into 1-inch Cubes 1   Medium Red Pepper, Cut Into 1-inch Pieces

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