Weekly Recipe: Marathon Monday Eggplant Pasta Salad

It’s Marathon Monday and we’re celebrating here at Faxon Commons! Whether you’re cheering on the runners at the finish line in Boston or following the elite on television, it’s one of the most exciting days of the year. 

Since runners are loading up on carbs, we thought it would be appropriate for our weekly recipe to include a must-have pre marathon meal, PASTA! If you try this out, be sure to share a photo on our Facebook or our Instagram! 

Ingredients

• 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 black 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

Directions

1. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook for 3 minutes. Stir in the eggplant and tomatoes.
2. In a small bowl, combine the tomato paste, vinegar, ¼ cup water, 2 ½ teaspoons salt, ¼ teaspoon pepper, and the sugar. Stir into the eggplant mixture.
3. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes.
4. Remove from heat and stir in the capers, pine nuts (if desired), and parsley.
5. Meanwhile, cook the penne according to the package directions. Toss with the remaining oil; let cool. Combine with the eggplant mixture and serve.