Wednesday, January 30, 2008

Eggplant Pasta Salad

Tonight's dinner was not very good. I think it might appeal to some people, but it was too vinegary for us, with the white wine vinegar and the capers and everything. It just didn't do it for us at all. Not a make-again.

While I was cooking though, I did have a little friend watching:

Anyway, we were pretty disappointed with dinner. This marks yet another failure from Real Simple magazine, which used to provide such solid, delicious recipes. I'm not sure what's been going on, but the last few things we've made from it have been sub-par.


Eggplant Pasta Salad
Real Simple, July 2007

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 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

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.

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.

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.

Yield: 6 servings

1 comment:

Annie said...

Your little friend is so cute! Name?