Eggplant Pasta Salad

Eggplant Pasta Salad
Eggplant Pasta Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tbsp. olive oil

  • 2

    stalks celery

  • 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 to taste

  • pepper to taste

  • 1

    tbsp. capers

  • 1/4

    cup pine nuts, toasted

  • 1

    cup fresh parsley

  • 1

    lb. dried penne

Directions

Heat a tbsp. of the oil in a large sauce-pan over medium heat. Add the celery and cook 3 minutes. Stir in the eggplant and tomatoes. In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 tsp. salt, 1/4 tsp. pepper, and the sugar. Stir in the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15-20 minutes. Remove from heat and stir in the capers, pine nuts, and parsley. Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant with the pasta before serving.

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