Eggplants are very versatile vegetable that can be also a substitute for meat. They develop their taste best when they are roasted or grilled, and they can be used as side dish, salad or main meal. I like to cook them in tomato sauce and serve them with pasta. or make them grilled and served as a side dish with just some garlic, parsley and olive oil.
Today I share the recipe from Realsimple.com for tasty cold eggplant pasta. But you can serve this meal also cold. The choice is yours.
Here’re the ingredients you need
3 tablespoons 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
kosher salt and black pepper
1 tablespoon sugar
2 tablespoons capers
1/4 cup pine nuts, toasted (optional)
1 cup fresh flat-leaf parsley, chopped
1 pound dried penne
Check for cooking instructions at realsimple.com.
Photo: Anna Williams at realsimple.com