Tuesday, October 13, 2009

Eggplant Pasta Salad

I love pasta and pasta salad is such a great staple. Here is a pasta salad with a twist that you can serve at your next picnic or bbq


3 tbsp extra virgin olive oil
2 celery stalks, finely chopped
1 medium sized eggplant, cut into half inch pieces
1 pint of grape or cherry tomatoes, cut in half
1/4 cup tomato paste
1/4 cup white wine vinegar
1/4 water
2 1/2 tsp Kosher salt
Pepper and red pepper flakes
1 tsp sugar
2 tbsp capers
1/4 pine nuts

1 lb penne (I used whole wheat to make it healthier)

Heat 2 tbsp of olive oil in a large saucepan over a medium high heat, Add the celery and cook 3 or so minutes until slightly softened. Add the eggplant and tomatoes.
Meanwhile combine the tomato paste, vinegar, 1/4 of water, 2 1/2 tsp of salt, 1/4 tsp of pepper and the sugar. Stir into the eggplant.

Reduce heat to medium low and cover. Cook until eggplant is tender (around 15-20 minutes).
Remove from heat and stir in the capers and pine nuts.

Meanwhile cook the penne. Toss with 1 tbsp of olive oil and let cool.
Combine the pasta and eggplant before serving.

Adapted from Real Simple

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