Eggplant Pasta Salad Recipe

Name: Eggplant Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 celery ribs, 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 lb dry penne pasta

Servings: persons

3 tablespoons olive oil
2 celery ribs, 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 lb dry penne pasta

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. 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.
3
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.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 celery ribs, sliced, 1 eggplant, cut into 1/2-inch pieces, 1 pint grape tomatoes, halved, and more.

Yes, Eggplant Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Pasta Salad

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