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1 medium eggplant, peeled, cut into 1/4-inch slices, brushed with olive oil, and grilled until tender
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4 medium tomatoes, seeded and sliced, grilled and peeled
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2 large red bell peppers, roasted, peeled, and seeded
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8 ounces penne pasta, cooked al dente
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1/2 cup extra virgin olive oil
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3 tablespoons red wine vinegar
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1 tablespoon minced shallot
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1/2 teaspoon minced garlic
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1 teaspoon salt
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1/2 teaspoon freshly ground pepper
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chopped fresh parsley
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