Eggplant Pasta Salad - Vegetarian
March 15, 2018
"It's spooky how realsimpledotcom seems to have its emails in sync w/my food cravings. It's no secret to those of you who know me well that we love eggplant, but how do they know it? How do they know just when I'm craving it & what ingredients will make a recipe impossible for me to resist? I'm a carnivore at heart, but I could sit down & easily make a dinner meal out of this salad that's loaded w/tons of flavor & texture. I even thought of 2 extras that I'll show as optional adds for you. Not only does this work as a salad, but also as a side-dish or main-dish. (Sara Quessenberry was credited for the recipe). ENJOY!"
- Serving Size: 1 (267.2 g)
- Calories 417.4
- Total Fat - 12.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 102.3 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 12.4 g
- Sugars - 6.8 g
- Protein - 8.2 g
- Calcium - 39.4 mg
- Iron - 2.1 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.3 mg
Heat 2 tbsp of the oil in a lrg saucepan over med-high heat. Add the celery & cook for 3 min. Stir in the eggplant & tomatoes.
In a sml bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 tsp salt, 1/4 tsp pepper & the sugar. Stir into the eggplant mixture.
Cover & reduce heat to med-low. Cook (stirring occasionally) until the eggplant is tender (15-20 min).
While the eggplant is cooking, prepare the penne pasta per pkg directions.
Remove from heat & stir in the capers & parsley. Finally, add & stir in the pine nuts, raisins & black olives if you're using any of those optional ingredients. Combine finished eggplant mixture w/the cooked pasta & serve immediately. Before you serve this tasty dish, ask yourself a quick question - No garlic?
Tips & Variations
- No special items are required.