Heat 2 tbsp of the 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 waterl, 2.5 tsp salt, 1/4 tsp pepper, and the sugar. 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, and parsley. Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant with the pasta before serving.
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 323.2mg||11 %|
|Potassium 1108.6mg||29 %|
|Total Carbohydrate 107.9g||32 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 88.4g|
|Protein 12.2g||17 %|
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Calories per serving: 541
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