But anyway...you saw what I hauled out of the garden a couple of days ago and I thought the best way to use this wonderful fresh produce was to make a pasta salad. I have a few lovely Italian white eggplant, some scallopini summer squash, a few Chadwick cherry tomatoes and the first Genovese tomato.
I found a good recipe at CooksIllustrated.com and thought with a few adaptations (of course :), it would be perfect with these ingredients.
Pasta Salad with Eggplant, Tomatoes and Basil
2 medium eggplant, cut into 1/2 inch thick rounds
2-4 medium summer squash (any kind will do), cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil, plus more to brush on vegetables
1/4 cup lemon juice from about 2 lemons
1/2 teaspoon grated lemon zest
1-2 medium cloves garlic, divided, minced or put through a garlic press
1/2 teaspoon red pepper flakes
1/2 box short, bite size pasta such as ziti, fusilli, farfalle
2 large tomatoes, cored, seeded and cut into 1/2 inch chunks (I used cherry tomatoes here, about 2 cups)
15 fresh basil leaves, torn
Bring 4 quarts of water in large pot over high heat.
Meanwhile brush eggplant and squash with olive oil to coat, toss with salt and pepper to taste.
Grill eggplant and squash until marked with dark stripes on both sides, about 15 minutes.
Remove from grill and cool to room temperature.
When vegetables are cool, cut into bite sized pieces.
While eggplant cools, make the dressing.
Whisk lemon juice and zest, 3/4 teaspoon salt, 1 clove garlic and red pepper flakes in large bowl; whisk in 1/2 cup oil in slow, steady stream until smooth.
Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled eggplant and squash, remaining garlic and basil; toss to mix thoroughly. Cool to room temperature; adjust seasonings and serve. You could add some feta cheese here to guild the lily...which I did :)