Eggplant Pasta
Ingredients
- 1 1/2 Tbs. Olive oil
- 1 large Eggplant, peeled and sliced
- 1 Tbs. Olive oil
- 1/2 C. Onion, sliced
- 1 1/2 tsp. Garlic, minced
- 1 tsp. Oregano
- 2 tsp. Basil
- 1/8 tsp. Crushed red pepper
- 4 C. Tomatoes, diced
- Linguine, cooked
- Grated aged Ricotta or Romano
Directions
Preheat the oven to 425. Heat the first amount of oil in a skillet. Brown the eggplant slices on both sides. Place on a sheet pan and bake for 15 minutes. Set aside. Heat the second amount of oil in a saucepan. Add the onion and garlic. Cook until soft. Add the oregano, basil, red pepper and tomatoes. Simmer for 20 minutes. Toss in the eggplant and cooked pasta. When hot, place in bowls and garnish with the cheese.
Serves 4.
