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Eggplant Salad Shells

Source: Cooking at a Glance - Pasta
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Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
  Makes 6 side-dish or 18 appetizer servings
Make this earthy eggplant salad filling the night before so that all the flavors have a chance to meld. Serve as a hot-weather hors d'oeuvre, or as part of a cold buffet.
1 medium eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
3/4 cup chopped onion
1/3 cup chopped celery
1/4 cup olive oil or cooking oil
14 1/2 ounce can diced peeled tomatoes, undrained
3 tablespoons red wine vinegar
2 tablespoons tomato paste
1 teaspoon sugar
1/2 teaspoon salt
Dash ground red pepper
1 tablespoon snipped fresh parsley
1 tablespoon capers, drained
1/2 cup sliced pitted ripe olives or kalamata olives, pitted and sliced
2 tablespoons toasted pine nuts or chopped almonds
18 conchiglioni (large pasta shells), about 4 ounces
Eggplant Salad Shells Recipe at
In a large skillet cook eggplant, onion, and celery in hot olive oil or cooking oil, covered, over medium heat for 5-8 minutes, or just till tender, stirring occasionally. Stir in undrained tomatoes, wine vinegar, tomato paste, sugar, salt, and red pepper. Cook, uncovered, over low heat for 5 minutes, or to desired consistency, stirring occasionally. Remove from heat. Stir in parsley and capers. Cool. Cover and refrigerate for 2-24 hours.

Let eggplant mixture stand at room temperature for 30 minutes. Stir in olives and pine nuts.

Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 23-25 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water; drain again thoroughly. Pat dry with paper towels.

TO ASSEMBLE: Fill each shell with about 1/4 cup of the eggplant mixture. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 side-dish or 18 appetizer servings
Calories: 79
Sodium: 150mg
Fiber: 2g
Carbohydrates, Total: 10g
Protein: 2g
% Cal. from Fat: 46%
Fat. Total: 4g
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