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Eggplant Pasta Salad
- 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
- 1 tablespoon kosher salt and black pepper
- 2 tablespoons sugar
- 1/4 cup capers
- 1 cup pine nuts, toasted (optional)
- 1 pound fresh flat-leaf parsley, chopped
Directions:View on Real Simple
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