Linguine with Eggplant

Mr. Food

Serves: 4

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 tablespoons chopped fresh parsley
Instructions
  1. 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.

  2. 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.

  3. Add tomatoes, parsley, and linguine, and toss gently until heated through. Serve immediately.

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