Created by TwisSis on March 15, 2018
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.
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.
Step 3: Cover & reduce heat to med-low. Cook (stirring occasionally) until the eggplant is tender (15-20 min).
Step 4: While the eggplant is cooking, prepare the penne pasta per pkg directions.
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?