Rating: 3 stars
701 Ratings
  • 5 star values: 183
  • 4 star values: 94
  • 3 star values: 130
  • 2 star values: 214
  • 1 star values: 80


Credit: Anna Williams

Recipe Summary

40 mins
15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

417 calories; calories from fat 22%; fat 10g; saturated fat 1g; sodium 143mg; carbohydrates 70g; fiber 7g; sugars 9g; protein 13g.