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Summery Tomato and Eggplant Pasta Salad
Ingredients
  • 8 ounces uncooked casarecce, fusilli, or penne pasta
  • 8 ounces haricots verts (French green beans) or yellow wax beans, trimmed
  • 1 tablespoon olive oil
  • 2 cups chopped Japanese eggplant (from 1 eggplant)
  • 1 tablespoon minced garlic
  • 2 pt. cherry tomatoes, halved and divided
  • ¼ cup dry white wine
  • 2 teaspoons white wine vinegar
  • ½ teaspoon kosher salt
  • 6 ounces burrata
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon black pepper
Steps
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