Vegetarian Spaetzle Salad
Inspired by GermanFoods
1 box German spätzle 9 ounces
2 small zucchini
1 medium red bell pepper
1 medium green bell pepper
1-1/2 cups diced eggplant
1/4 cup olive oil
2 tablespoons German white vinegar
1 tablespoon roughly chopped fresh herbs for garnish basil and parsley
Sea salt and pepper to taste
Cook spätzle in salted, boiling water according to package directions. Drain and let it cool.
Then, trim and dice zucchini; seed and chopped in a dice red and green bell pepper.
Combine pasta and diced vegetables in a large bowl. Get a smaller bowl and whisk together olive oil, vinegar, basil or parsley, pinch of salt and pepper.
Pour dressing over salad and toss well. Season with more salt and pepper if necessary. Serve salad at room temperature or chilled. Add eggs for toppings (optional).