Eggplant Pasta Salad
Ingredients
- 3 tablespoon Olive oil
- 2 stalks Celery sliced
- 1 Eggplant cut into 1/2“ pieces
- 1 pint Grape tomatoes halved
- 1/4 cup Tomato paste
- 1/4 cup White wine vinegar
- Kosher Salt
- Pepper
- 1 tablespoon Sugar
- 2 tablespoon Capers
- 1/4 cup Pine nuts toasted
- 1 cup Parsley chopped
- 1 pound Penne pasta
Instructions
- Heat 2 tbsp 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 waterl, 2.5 tsp salt, 1/4 tsp pepper, and the sugar. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15-20 minutes. Remove from heat and stir in the capers, pine nuts, 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.
