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

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.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.Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes.Remove from heat and stir in the capers, pine nuts (if desired), and parsley.Meanwhile, cook the penne according to the package directions. Toss with the remaining oil; let cool. Combine with the eggplant mixture and serve.

Ingredients

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