12 Ingredients
  • 3 tablespoons 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
  • Kosher salt and pepper
  • 1 tablespoon sugar
  • 2 tablespoons capers
  • 1/4 cup pine nuts, toasted (optional)
  • 1 cup fresh flat-leaf parsley, chopped
  • 1 pound dried penne
Nutrition
240
12% daily value
10 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

8% 5

Saturated

4% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

14% 42

Carbs (net)

- 38

Fiber

17% 4

Sugars

- 6

Sugars, added

- 1

Protein

15% 7

Cholesterol

- 0

Sodium

16% 394

Calcium

4% 35

Magnesium

10% 44

Potassium

9% 438

Iron

8% 2

Zinc

8% 1

Phosphorus

17% 119

Vitamin A

5% 48

Vitamin C

17% 16

Thiamin (B1)

7% 0

Riboflavin (B2)

6% 0

Niacin (B3)

10% 2

Vitamin B6

13% 0

Folate equivalent (total)

10% 39

Folate (food)

- 39

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

92% 110
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