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Eggplant Pasta Salad

Adapted from “Real Simple” magazine, July, 2007
 
Serves 4-6
Ingredients
3 Tbsp. Ellyndale Foods™ Extra Virgin Olive Oil*
2 celery stalks, 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
1/4 cup water
2 1/2 tsp. kosher salt
1/4 tsp. pepper
1 Tbsp. sugar or NOW Real Food® Xylitol*
2 Tbsp. capers
1/4 cup NOW Real Food® Pine Nuts*
1 cup fresh flat-leaf parsley, chopped
1 lb. penne pasta
  1. Heat 2 tablespoons of the olive oil in a large saucepan over medium-high heat. 
  2. Add the celery and cook 3 minutes. 
  3. Stir in the eggplant and tomatoes. 
  4. In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sweetener, then stir into the eggplant mixture. 
  5. Cover and reduce heat to medium-low. 
  6. Cook, stirring occasionally, until the eggplant is tender, 15-20 minutes. 
  7. Remove from heat and stir in the capers, pine nuts (if using), and parsley. 
  8. Meanwhile, cook the penne pasta according to the package directions. 
  9. Toss with the remaining oil, let cool, and cover.
  10. Combine the eggplant with the pasta. 
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