Eggplant Pasta Salad

Name: Eggplant Pasta Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps capers; 2 celery stalks, sliced; 1 eggplant, cut into 1/2-inch pieces; 237 milliliters fresh flat-leaf parsley, chopped; 1 pint grape tomatoes, halved; 6 servings Kosher salt and pepper; 3 Tbsps olive oil; 454 grams dried penne; 1 Tbsp sugar; 59 milliliters tomato paste; 59 milliliters white wine vinegar

Need a vegan main course? Eggplant Pasta Salad could be an outstanding recipe to try. This recipe makes 6 servings with 401 calories, 12g of protein, and 9g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of olive oil, kosher salt and pepper, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Tomato Paste

Eggplant

Tomato

Vinegar

Celery

Pepper

Sugar

Water

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Pine Nuts