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    You are in: Home / Recipes / Eggplant Pasta Salad Recipe
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    Eggplant Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Pinay0618's Note:

    To me, the best thing about spring and summer is fresh eggplant from the garden. This recipe is from Real Simple.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

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    Ratings & Reviews:

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    Nutritional Facts for Eggplant Pasta Salad

    Serving Size: 1 (380 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 574.2
     
    Calories from Fat 118
    20%
    Total Fat 13.2 g
    20%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 293.7 mg
    12%
    Total Carbohydrate 108.3 g
    36%
    Dietary Fiber 18.9 g
    75%
    Sugars 8.3 g
    33%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    white wine vinegar

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