Eggplant and Zucchini Pasta Salad

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This fresh, herby pasta salad makes a delicious accompaniment to cold meats, grilled chicken or as part of a party buffet. Leave it in the fridge or for as long as possible to allow the flavors to mingle and infuse into the vegetables.

recipe updated Jul 7, 2020


  • Eggplant icon
    1 (about 300 g)
  • Zucchini icon
    2 (about 390 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Fresh basil icon
    Fresh basil
    20 g (about 100)
  • Mint icon
    20 g (about ¾ cup)
  • Capers icon
    2 tbsp (about 17.4 g)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    60 ml (about 54.6 g)
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tbsp (about 16.5 g)
  • Salt icon
    as needed
  • Pine nuts icon
    Pine nuts
    40 g (about ¼ cup)
  • Water icon
    as needed
  • Pasta icon
    200 g (about 2 ¼ cups)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Frying pan
  • kCook icon Large cast iron skillet

Step preview

  1. Heat a clean large cast iron skillet - high heat
  2. Add eggplant, zucchini and extra virgin olive oil to a clean large mixing bowl
  3. Toss with slotted spoon until well combined
  4. Transfer vegetables to large cast iron skillet bit by bit
  5. Cook each side until tender then set aside - 3 min
  6. Transfer vegetables to large mixing bowl
  7. Add extra virgin olive oil, balsamic vinegar, garlic clove, fresh basil, mint, capers and fresh chili to the vegetables
  8. Toss with slotted spoon until well combined
  9. Season with salt
  10. Marinate in fridge - 20 min
  11. Get a clean frying pan
  12. Heat frying pan - low heat
  13. Toast pine nuts the frying pan while stirring occasionally
  14. Transfer nuts to vegetables
  15. Add water and salt to a clean saucepan
  16. Boil
  17. Add pasta to the saucepan
  18. Cook until al dente
  19. Drain
  20. Rinse
  21. Transfer pasta to vegetables
  22. Stir until combined
  23. Let rest - 10 min
  24. Serve
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