Congratulations to the Week 6 Pasta Salad Contest Winner!

Let Eggplant Make Your Pasta Salad into An Even Healthier Summer Side

During the Dreamfields’ Pastapalooza Pasta Salad Contest this summer we’ve been impressed by the variety and creativity we’ve seen from the various submissions you’ve sent us. But this week, we were blown away when we saw the Dreamfields Eggplant Pasta Salad sent to us by Jeanne. Not only is this a delicious pasta salad, but it takes a pretty healthy dish and takes it to new heights. Eggplant is a great ingredient for pasta salad because this versatile vegetable has the ability to absorb the different sauces and tastes of whatever it’s cooked with. It also has many health benefits such as being a source of anti-oxidants, many vitamins and minerals and is a brain food, making this pasta salad one that you just have to try this summer.

Dreamfields Eggplant Pasta Salad

by Jeanne

1 box Dreamfields Penne
3 tablespoons olive oil or grape seed oil
2 celery stalks, sliced
1 eggplant, cut unto ½-inch pieces
1 pint grape tomatoes, halved
¼ cup tomato paste
¼ cup balsamic vinegar
Kosher salt and black pepper
1 tablespoon sugar
2 tablespoons chopped garlic
¼ cup pine nuts, toasted
1 cup fresh flat-leaf parsley, chopped

First heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook for 3 minutes. Stir in eggplant and tomatoes.

In a small bowl, combine the tomato paste, vinegar, ¼ cup water, 2 ½ teaspoons salt, ¼ teaspoon pepper and the sugar. Stir into eggplant mixture.

Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes.

Remove from heat and stir in the garlic, pine nuts and parsley.

Meanwhile, prepare the penne according to package directions. By using Dreamfields pasta there are some added nutritional benefits to this already healthy salad. Made from durum wheat semolina, Dreamfields provides the same taste and texture as traditional pasta but with twice the fiber and fewer digestible carbohydrates (only five grams) per serving. This makes it ideal for everyone in the family, especially those who have diabetes or pre-diabetes.

Toss with the remaining oil, then let cool. Combine with the eggplant mixture and serve.