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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.

Sara Quessenberry
Recipe by Real Simple July 2007

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Credit: Anna Williams

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

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