Linguine with Eggplant & Sun-dried Tomatoes

  • Yield : 4 serving
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 60m


1 pound linguine pasta

3 eggplants, trimmed and chopped

1⁄2 cup sun-dried tomatoes cut into strips,

1⁄2 pound fresh Mozzarella, cut into cubes

1⁄2 cup chopped fresh basil

Kosher salt and ground black pepper to taste

1⁄2 cup freshly grated Parmesan cheese


For The Marinara sauce

1⁄4 cup olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 celery stalk, finely chopped

1 carrot, peeled and finely chopped

Kosher salt and ground black pepper to taste

1 (32-ounce) can crushed tomatoes

1 dried bay leaf


Step 1

Heat the olive oil on medium flame then add the onion and garlic, cook until soft, and light brown, around 3 to 5 minutes. Add the celery, carrots, salt and pepper. Sauté until all the vegetables are soft, about 5-8 minutes. Add the blanched tomatoes and bay leaf, then simmer and cook until the sauce thickens, about 25-30 minutes. Now take out from the heat and Remove bay leaf.

Step 2

Cook linguine pasta into boiling water according to the package directions. After linguine pasta cooked strain with a rice strainer.

Step 3

Heat 3 tablespoons of the oil from the sun-dried tomato jar in a large, heavy skillet over medium heat. Add the diced eggplants and cook, stirring occasionally, until golden, about 6 minutes. Add the sun-dried tomatoes and the marinara sauce and cook until heated through, about 5 minutes. Add the cooked pasta to the tomato sauce* and stir to combine. Turn off the heat and add the Mozzarella cheese, basil, salt, and pepper. Season with more salt and pepper to taste. Transfer to shallow pasta bowls, top with Parmesan cheese, and serve.

Recipe Type: Ingredients:

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