Pasta Salad Alla Norma Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 medium to large eggplant, cut into 3/4-inch cubes
• Kosher salt
• 12 ounces penne rigate
• 1/3 cup olive oil
• 2 cups cherry tomatoes, halved if large
• 2 tablespoons capers
• 1 clove garlic, finely chopped or grated
• 1 tablespoon red wine vinegar
• 8 ounces small mozzarella balls (pearls)
• 1/4 cup torn fresh basil leaves