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Eggplant Pasta Salad

Eggplant Pasta Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2007

Nutritional Information

  • Per Serving
  • Calories 417Calories From Fat 22%
  • Fat 10g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 143mg
  • Carbohydrate 70g
  • Fiber 7g
  • Sugar 9g
  • Protein 13g
What does this mean? See Nutrition 101 .

Quick Tip

Eggplant Pasta Salad
The eggplant mixture and the pasta can be prepared and refrigerated, separately, for up to 2 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.