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
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.
nutrition information per serving
79 calories; 4g total fat; 0mg cholesterol; 150mg sodium; 10g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .