Eggplant Pasta

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This vegetarian pasta is sure to please.

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

Pre-heat the oven to 425 degrees. 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.

Yield: 4 servings

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Reviews (2)

  • I need to also add to my comment, that I pulse the veggies before adding them to the sauce.

    Flag as inappropriate showupashowoff  |  September 25, 2009

  • I appreciate this demonstration...I have found that if I put the eggplant and other vegies, like, zuchinni spuash, carrots, and mushrooms in my food processor that it is more tasty. Some perople, like children, do not like the texture of this and the other vegetables. This is also a great way to reuse leftover cooked vegetables.

    Flag as inappropriate showupashowoff  |  September 25, 2009

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