Eggplant And Kiwi Pasta Salad

• 1/2 cup:water
• 2-1/2 tablespoon:olive oil
• 2 Tablespoon:Dijon mustard
• 2 teaspoon:basil
• 1 large:garlic clove, minced
• 1 package (8-oz.):spiral noodles, cooked, rinsed and drained
• 2 cups:broccoli flowerets, blanched
• 2 cups:sliced yellow squash, blanched
• 3 kiwifruit,:peeled and sliced
• 1 large:eggplants, peeled and cut into 1-1/2 inch chunks
• 2 tablespoons:olive oil
• 1 tablespoon:balsamic vinegar
• 1 cup:red pepper strips
• 1/2 cup:sliced green onions

Preparation

1. In a skillet, saute the eggplant in the 2 tablespoons olive oil. Cook until soft but not mushy.
2. Add the tablespoon of balsamic vinegar and remove from heat. Stir to coat the eggplant. Set aside to cool.
3. In a bowl combine the vinegar, oil, mustard, basil, and garlic; mix well and set aside.
4. Cook noodles as package directs. After the noodles are drained place them in a large bowl and pour the dressing over noodles.
5. Toss the noodles to coat and set them aside to cool. When the noodles have cooled, add the eggplant, red pepper, green onions, and kiwifruit to the pasta.
6. Mix to combine, cover and refrigerate for at least 1 hour. Serves 6 to 8.