Eggplant Pasta Salad

Eggplant Pasta Salad
Anna Williams
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preparation
15
minutes
cooking
40
minutes
Serves 4

Ingredients

3
tablespoons
olive oil
2
celery stalks, sliced
1
eggplant, cut into 1/2-inch pieces
1
pint
grape tomatoes, halved
1/4
cup
tomato paste
1/4
cup
white wine vinegar
kosher salt and black pepper
1
tablespoon
sugar
2
tablespoons
capers
1/4
cup
pine nuts, toasted (optional)
1
cup
fresh flat-leaf parsley, chopped
1
pound
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.
Sara Quessenberry
June 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 22 %
  • Fat 10 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 143 mg
  • Carbohydrate 70 g
  • Fiber 7 g
  • Sugar 9 g
  • Protein 13 g
What does this mean? See Nutrition 101.

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