Eggplant Pasta Salad

4 Reviews
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Photo: Anna Williams
Yield
Makes 6 servings
By Sara Quessenberry
July 2007
RECIPE BY Real Simple

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.

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

Nutritional Information

  • Calories 417
  • Caloriesfromfat 22%
  • Fat 10g
  • Satfat 1g
  • Cholesterol 0mg
  • Sodium 143mg
  • Carbohydrate 70g
  • Fiber 7g
  • Sugars 9g
  • Protein 13g

How to Make It

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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Ratings & Reviews

rosie2811's Review

rosie2811
July 10, 2014
N/A

Ammerme's Review

Ammerme
September 03, 2012
I love this recipe- so healthy and easy. It's a keeper I go back to every time I'm in the mood for eggplant. I often eat the sauce without the pasta. It stands up on its own.

joeymaggiesmom's Review

joeymaggiesmom
August 15, 2012
This had a really great flavor...the tartness of the vinegar compliments the eggplant well but is not overpowering. The only changes I made were that I used diced heirloom tomatoes from my garden instead of the grape tomatoes, and I added minced garlic when cooking the eggplant/tomato mix. Also added a few chopped fresh basil leaves with the parsley. It turned out a lot more "saucy" than the picture, but I think that was due to using the regular tomatoes instead of the grape ones. It still had an awesome taste!!! (we ate it warm)

jazzwood's Review

jazzwood
June 06, 2009
Our garden is filled with produce and I'm always looking for ideas for fresh eggplant that does not use cheese. I followed the recipe with the following exceptions: I used 3 cups Ichiban eggplant sliced into 1/2 coins with the skin on and 2 cups fresh tomatoes, seeds removed, cut to the size of grape tomatoes. I served this as a warm main dish by adding sliced grilled chicken breast. It was a hit!