Eggplant Pasta Salad

One word. YUM!

Ingredients

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• 4-5 tablespoons olive oil
• 2 celery stalks, sliced
• 1 eggplant, cut into 1/2-inch pieces
• 1 pint grape tomatoes, halved (I used red and yellow for color!)
• 1/4 cup tomato paste
• 1/4 cup white wine vinegar
• Kosher salt and pepper
• 1 1/2 tablespoons sugar
• 1 cup fresh basil, chopped
• 1 pound dried penne

• Preparation
• 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.
• 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 cool.
• Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant, tomatoes and basil.  Serve room temperature.
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