WHEN I OPENED THIS E-MAIL JEN AND I WERE DROOLING. I CAN'T WAIT TO GO FOOD SHOPPING NEXT WEEK. FIRST THE CHICKEN AND NOW THIS! !
Eggplant Pasta Salad
Makes 4 servings
Hands-on Time: 0hr 20m Total Time: 1hr 05m
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
Directions
1. 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.
2. 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.
3. 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.
4. 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.
Tip
Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.
Nutrition Per Serving
Calories 417; Calories From Fat 22%; Fat 10g; Sat Fat 1g; Cholesterol 0mg; Sodium 143mg; Carbohydrate 70g; Fiber 7g; Sugar 9g; Protein 13g
Real Simple, July 2007