Hands-On Time
15 Mins
Total Time
40 Mins
Yield
Serves 4
Anna Williams

How to Make It

Step 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.

Step 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.

Step 3

Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes.

Step 4

Remove from heat and stir in the capers, pine nuts (if desired), and parsley.

Step 5

Meanwhile, cook the penne according to the package directions. Toss with the remaining oil; let cool. Combine with the eggplant mixture and serve.

Ratings & Reviews

/5
Reviews
five_whole_stars