Eggplant Pasta Salad

Eggplant Pasta Salad
Photo by Anna Williams

Ingredients

  • 1 tablespoon sugar
  • 2 celery stalks, sliced
  • 1 eggplant, cut into 1/2-inch pieces
  • ¼ cup white wine vinegar
  • 2 tablespoons capers
  • ¼ cup tomato paste
  • 1 pint grape tomatoes, halved
  • + 5 more ingredients
    • 1 cup fresh flat-leaf parsley, chopped
    • 1 pound dried penne
    • ¼ cup pine nuts, toasted (optional)
    • Kosher salt and pepper
    • 3 tablespoons olive oil

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. Cove...

View full recipe at My Recipes

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