Pasta Salad with Gorgonzola and Eggplant
Cook the pappardelle in boiling salted water according to the package directions until al dente. Rinse the pappardelle under cold water and drain thoroughly. Rinse, trim, and finely dice the eggplant. Sauté the eggplant in a dry nonstick skillet for 3-4 minutes. Drizzle 3-4 tablespoons of olive oil over the eggplant and sauté another 5 minutes. Season to taste with salt and pepper. Deglaze with 2 tablespoons of vinegar, remove from the heat, and let cool.
Just before serving, mix the remaining vinegar and remaining olive oil. Season with salt and pepper. Dice the cheese, and mix with the eggplant and the pappardelle. Mix the dressing into the pasta mixture, garnish with the parsley, and serve.