Eggplant Pasta Salad

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Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 417 calories
    • Calories 22 calories from fat
    • Fat 10 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 143 mg
    • Protein 13 g
    • Carbohydrate 70 g
    • Sugar 9 g
    • Fiber 7 g

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 2 celery stalks, sliced
  3. Check 1 eggplant, cut into 1/2-inch pieces
  4. Check 1pint grape tomatoes, halved
  5. Check 1/4cup tomato paste
  6. Check 1/4cup white wine vinegar
  7. Check kosher salt and black pepper
  8. Check 1tablespoon sugar
  9. Check 2tablespoons capers
  10. Check 1/4cup pine nuts, toasted (optional)
  11. Check 1cup fresh flat-leaf parsley, chopped
  12. Check 1pound dried penne

Directions

  1. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook for 3 minutes. Stir in the eggplant and tomatoes.
  2. In a small bowl, combine the tomato paste, vinegar, ¼ cup water, 2 ½ teaspoons salt, ¼ teaspoon pepper, and the sugar. Stir into the eggplant mixture.
  3. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes.
  4. Remove from heat and stir in the capers, pine nuts (if desired), and parsley.
  5. Meanwhile, cook the penne according to the package directions. Toss with the remaining oil; let cool. Combine with the eggplant mixture and serve.