Linguine with Eggplant

Indulge in the comforting flavors of this Linguine with Eggplant recipe, a perfect marriage of silky pasta and hearty vegetables. Tender cubes of golden-brown sautéed eggplant form the backbone of this dish, enveloped in a robust tomato sauce enhanced with garlic, a hint of spice from optional red pepper flakes, and fresh, aromatic basil. The linguine is tossed to perfection, coating each strand in the luscious sauce, while a sprinkle of grated Parmesan cheese adds a savory finish. Ready in just 40 minutes, this vegetarian pasta dish is ideal for weeknight dinners or casual entertaining. Simple ingredients, bold flavors, and a touch of rustic Italian charm make this entree a surefire crowd-pleaser!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz linguine pasta
• 1 whole eggplant (medium-sized)
• 4 tbsp olive oil
• 3 whole garlic cloves
• 0.5 tsp crushed red pepper flakes (optional)
• 14 oz canned diced tomatoes
• 1 tbsp tomato paste
• 0.25 cup fresh basil leaves
• 0.5 cup Parmesan cheese (grated)
• 1 tsp salt
• 0.5 tsp black pepper
• 0 as needed water (for boiling pasta)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the linguine and cook for 8-10 minutes, or until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.

Step 2

While the pasta is cooking, cut the eggplant into 1/2-inch cubes. Sprinkle lightly with salt and set aside for 5 minutes. Pat the cubes dry with a paper towel to remove excess moisture.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove the eggplant from the skillet and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and add them to the skillet, cooking for 1-2 minutes until fragrant. If using, add the crushed red pepper flakes and stir.

Step 5

Stir in the canned diced tomatoes and tomato paste. Simmer for 5-7 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Step 6

Return the cooked eggplant to the skillet and stir to coat the eggplant in the tomato sauce. Simmer for another 2 minutes.

Step 7

Add the cooked linguine to the skillet, along with the reserved pasta cooking water, 2 tablespoons at a time, until the sauce lightly coats the pasta.

Step 8

Toss in the fresh basil leaves and stir to combine.

Step 9

Serve the linguine hot, garnished with grated Parmesan cheese. Enjoy!

Nutrition Facts

Serving size	(1439.7g)

Amount per serving	% Daily Value*
Calories	2246.3

Total Fat 109.9g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 8.7g
Cholesterol 283.3mg	0%
Sodium 5982.0mg	0%
Total Carbohydrate 218.2g	0%
Dietary Fiber 20.0g	0%
Total Sugars 24.9g
Protein 87.1g	0%

Vitamin D 0IU	0%
Calcium 1539.6mg	0%
Iron 16.1mg	0%
Potassium 1857.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 15.8%

Carbs: 39.5%