Linguine with Eggplant

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Story Created: Oct 23, 2009 at 1:58 PM EDT

Story Updated: Oct 23, 2009 at 1:58 PM EDT

Ingredients

4 to 6 servings

  •  1 pound linguine
  • 2/3 cup olive oil, divided
  • 2 small eggplant (about 1 pound total), cut into 1/2-inch chunks (see Note)
  • 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

 

Directions

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. Sauté eggplant 10 to 12 minutes, until lightly browned. Add garlic, oregano, salt, and pepper, and sauté about 5 more minutes.

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

 NOTE: If you prefer, go ahead and peel the eggplant before cutting them into chunks.

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