EGGPLANT PASTA SALAD

Eggplant Pasta Salad image

Provided by Pinay0618

Categories Penne

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

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3 tablespoons olive oil
2 celery ribs, sliced
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 and pepper
1 tablespoon sugar
2 tablespoons capers
1/4 cup pine nuts, toasted (optional)
1 cup fresh flat-leaf parsley, chopped
1 lb dry penne pasta

Steps:

Heat 2 tablespoons of the oil in a large saucepan over medium-high 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 teaspoons salt, 1/4 teaspoon pepper, and the sugar. Stir into the eggplant. 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 using), 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.

Nutrition Facts : Calories 574.3, Fat 13.2, SaturatedFat 1.9, Sodium 293.8, Carbohydrate 108.3, Fiber 18.9, Sugar 8.3, Protein 11.7