Macaroni Salad with Eggplant

Name: Macaroni Salad with Eggplant
Yield: 4
Ingredients: 1 medium eggplant; Salt to taste; 1 minced garlic clove; 4 tablespoons of vinegar; 2 tablespoons of capers; 3 tomato halves cut into cubes; Red pepper flakes to taste; 3 tablespoons of olive oil; 3 cups of cooked and chilled macaroni, cooled to room temperature; Chopped fresh parsley or cilantro to taste

1
1 medium eggplant
2
Salt to taste
3
1 minced garlic clove
4
4 tablespoons of vinegar
5
2 tablespoons of capers
6
3 tomato halves cut into cubes
7
Red pepper flakes to taste
8
3 tablespoons of olive oil
9
3 cups of cooked and chilled macaroni, cooled to room temperature
10
Chopped fresh parsley or cilantro to taste

Ingredients

1
1 medium eggplant
2
Salt to taste
3
1 minced garlic clove
4
4 tablespoons of vinegar
5
2 tablespoons of capers
6
3 tomato halves cut into cubes
7
Red pepper flakes to taste
8
3 tablespoons of olive oil
9
3 cups of cooked and chilled macaroni, cooled to room temperature
10
Chopped fresh parsley or cilantro to taste

Directions

1
1
2
Cut the eggplant into small cubes
3
No need to peel
4
Cook the eggplant in boiling salted water for 5-8 minutes or until tender but still firm
5
Drain and set aside
6
2
7
In a large bowl, combine the garlic, salt, vinegar, capers, tomato, eggplant, and red pepper flakes
8
Taste and adjust seasoning as needed
9
Cover and refrigerate for at least an hour to allow flavors to meld
10
3
11
Mix in the olive oil, cooked macaroni, and chopped parsley or cilantro.