Pasta Salad À La Norma

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
847
FAT
101%
CHOL
395%
SOD
20%

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Ingredients for 4 servings

Salt

1 pound penne rigate pasta

1 medium eggplant (1 1/2 pounds), cut lengthwise into 1/2-inch-thick slices (I leave on half the skin – I like the color and texture it gives the dish)

1/4 cup extra virgin olive oil (EVOO), plus more for brushing

Pepper

8 plum tomatoes, seeded and chopped

1 cup fresh basil leaves, thinly sliced or torn

2 cloves garlic, grated

1/2 pound ricotta salata cheese, crumbled

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