Tuesday, April 29, 2008
Recipes
Adapted from “Real Simple” magazine, July, 2007
3 Tbsp. NOW Extra Virgin 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
1/4 cup water
2 1/2 tsp. Kosher salt
1/4 tsp. pepper
1 Tbsp. sugar or a natural sweetener like NOW Xylitol*
2 Tbsp. capers
1/4 cup NOW Pine Nuts* (optional)
1 cup fresh flat-leaf parsley, chopped
1 lb. penne pasta
*NOW products available on our site. Check them out here: http://www.healthfitlabs.com/buy/106/natural_foods/
Heat 2 tablespoons of the olive oil in a large saucepan over medium-high heat. Add the celery and cook 3 minutes. Stir in the eggplant and tomatoes. In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sweetener. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15-20 minutes. Remove from heat and stir in the capers, pine nuts (if using), and parsley. Meanwhile, cook the penne pasta according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant with the pasta.
Serves 4-6