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Recipe of the Week

Eggplant Pasta Salad Eggplant Pasta Salad

Use in-season eggplant and tomatoes to whip up this easy pasta salad that’s perfect for a summer picnic. Eggplant’s savory texture makes it the perfect centerpiece for a meat-free meal, plus it packs a nutritional punch with high levels of fiber and vitamin B.

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 black 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

Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook for 3 minutes. Stir in the 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 the 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 capers, pine nuts (if desired), and parsley.

Meanwhile, cook the penne according to the package directions. Toss with the remaining oil; let cool. Combine with the eggplant mixture and serve.


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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.