Eggplant Pasta Salad
Ingredients
- 3 tablespoons olive oil
- 2 celery stalks, sliced
- 1 eggplant, cut into 1/2-inch pieces
- 1 pint grape tomatoes, halved
- ¼ cup tomato paste
- ¼ cup white wine vinegar
- kosher salt and black pepper
- 1 tablespoon sugar
- 2 tablespoons capers
- ¼ cup pine nuts, toasted (optional)
- 1 cup fresh flat-leaf parsley, chopped
- 1 pound dried penne
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