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Eggplant Tomato Pasta Salad

Healthycooking's picture
Ingredients
  Fusilli/Bow-tie pasta 1 Pound
  Canola oil/Olive oil 1⁄4 Cup (4 tbs)
  Red onions 2 Large, chopped
  Garlic 2 Clove (10 gm), finely chopped
  Eggplant 1 Small, diced
  Celery stalks 4 , coarsely chopped
  Canned crushed tomatoes 14 Ounce (1 Can)
  Red wine vinegar 2 Tablespoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1. Bring some boiled water in a pot.
2. Add pasta in the water and cook as per the directions on package. Drain the pasta and rinse. After that, transfer the pasta to a bowl.
3. In the meantime, take a skillet and heat 2 tablespoons of oil.
4. Saute onions and garlic in the skillet for about 9 minutes or until browned.
5. Add eggplant, celery and cook for about 5 minutes or until tender. Add in some tomatoes and simmer for additional 5 minutes.
6. Remove from the heat and add in oil, salt, vinegar, and pepper.
7. Add eggplant and tomato mixture in the pasta and sprinkle parsley on the top.

SERVING
8. Toss and serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Cook Time: 
15 Minutes
Servings: 
4

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