Name: Linguine with Eggplant
Cook time: 15 min
Ingredients: 1 pound linguine; 2/3 cup olive oil, divided; 2 small eggplant (about 1 pound total), cut into 1/2-inch chunks (see Notes); 1 tablespoon chopped garlic; 1/2 teaspoon dried oregano; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 4 plum tomatoes, chopped; 2 tablespoon chopped fresh parsley

Linguine with Eggplant

3 Comments

SERVES: 4

COOK TIME: 15 Min

It's not easy getting finicky eaters to dig into their veggies, but it can be done if we sneak 'em into our pasta, like with this eggplant pasta recipe. Linguine with Eggplant is chock-full of fresh herbs, spices and veggies, so every forkful is packed with tasty nutrition and tons of flavor. This pasta recipe with eggplant is the perfect easy summer dinner to please the whole gang! And if you're looking for even more amazing recipes with eggplant, be sure to check out our whole collection of Easy Eggplant Recipes!

What You'll Need

1 pound linguine
2/3 cup olive oil, divided
2 small eggplant (about 1 pound total), cut into 1/2-inch chunks (see Notes)
1 tablespoon chopped garlic
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
4 plum tomatoes, chopped
2 tablespoons chopped fresh parsley

What to Do

In a large pot, cook linguine according to package directions and drain. Place linguine in a large bowl and toss with 2 tablespoons oil; set aside.
In the same pot, heat remaining oil over medium-high heat. Saute eggplant 10 to 12 minutes, until lightly browned. Add garlic, oregano, salt, and pepper, and saute about 5 more minutes.
Add tomatoes, parsley, and linguine, and toss gently until heated through. Serve immediately.

Notes

If you prefer, go ahead and peel the eggplant before cutting it into chunks.
A warm, crusty hunk of garlic bread sure is the perfect way to sop up the sauce that's left on your plate.

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kmcartoonity 62072 74

Sep 01, 2017

I've found that sometimes the bigger sized eggplants can be a little bitter, largely due to the seeds. My grandmother used to make eggplant parmigiana for my Italian grandfather when I was a child, and she taught me a little trick sprinkle it with salt, let it drain into a colander for about 15 minutes, then rinse off the salt and pat dry. If you use the smaller varieties of eggplant, there are a lot less seeds in them and therefore are already less bitter!

Trishr98 4375108

Oct 25, 2011

I wonder about adding left over chicken of beef?

jankinney 4917193

Oct 22, 2011

Great recipe. I added onions, peppers and a sprinkle of Parmesan cheese. Even better.