Ingredients
- 3 tablespoons olive oil
- 2 celery stalks (sliced)
- 570 grams whole eggplant (1 eggplant, cut into 1/2-inch pieces)
- 1 pint grape tomatoes (halved)
- 1/4 cup tomato paste
- 1/4 cup vinegar (white wine vinegar)
- Salt & black pepper, to taste
- 1 tablespoon granulated sugar
- 2 tablespoons capers
- 1 cup flat leaf parsley (fresh, chopped)
- 1 pound dried penne pasta
- 1/4 cup pine nuts (toasted, optional per recipe)
- 1/4 cup raisins, plumped in water (optional add by me)
- 1/4 cup black olives (halved, optional add by me)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Cover & reduce heat to med-low. Cook (stirring occasionally) until the eggplant is tender (15-20 min).
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Step 4: While the eggplant is cooking, prepare the penne pasta per pkg directions.
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Step 5: 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.
We hope you enjoy this recipe!
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