Eggplant Pasta Salad

Photo: Anna Williams

Make a Mediterranean pasta salad by cooking eggplant along with tomatoes and olive oil, then tossing the eggplant mixture with penne pasta, pine nuts and parsley.  Serve warm or at room temperature.

Yield: Makes 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 417
  • Calories from fat: 22%
  • Fat: 10g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 143mg
  • Carbohydrate: 70g
  • Fiber: 7g
  • Sugars: 9g
  • Protein: 13g

Ingredients

  • 3 tablespoons olive oil
  • 2 celery stalks, 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 pound dried penne

Preparation

  1. 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.
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