For the "Caponata":
"Caponata" pasta Salad
Chilled eggplant "caponata" salad with cut penne pasta, honey balsamic dressing, and greens.
Clean and wash all the vegetable, cut in diced and keep it separately from each other. In a large braised pan warm up two table spoon of olive oil, let the slice garlic gloves get gold color in the oil, then add the fine chopped shallots, braised them until tender, add the olives, capers,and the diced celery stalk, braised until the celery is tender, add then the red and the yellow bell peppers, previously peeled the skin out with a potato peeler, braised them all together until the moister will be evaporate, at this point, add the brown sugar, the sea salt and the fresh ground black pepper, add the red wine vinegar, and let it evaporate too, now add the table spoon of tomato sauce, and stirring all the vegetable ingredients together, floured the eggplant(Before the eggplant are keep in a strainer over a bowl, dusted with ground sea salt, to remove the acidic water out of them) and deep fried them until crispy, strained from the oil and let them cool down of a kitchen paper towel to absorb the extra grease. Now you can add the eggplant, and mixed all together with the fresh basil, let it rest in the refrigerator for half hour. Boil the penne pasta in a salted boiling water cook al dente, strained and chilled down under cold running water, to remove the starch, let drip out all the water with the strainer, cut the penne in half,then place it in a large bowl, add the refrigerator vegetable, Caponata, mix well with a wooden spoon, dressed with the balsamic vinaigrette, and a touch of dry oregano, place in middle of a salad plate and shaping with a stainless still ring mold, remove the mold topped with tossed mixed green with just a touch of vinaigrette, and also drizzled around the dressing, serve.