Linguine with Eggplant and Olives

Related recipes: Corn-Free, Dairy-Free, Egg-Free, Eggplant, Fall, Garlic, Herbs, High Fibre, Olives, Onions, Pasta, Soya-Free, Vegan, Vegetarian

A very rich vegetable pasta dish, as quite a bit of oil is needed to fry the eggplant. Use only the freshest ingredients for this simple yet elegant dish.

Ingredients

12 ounces (340g) linguine, uncooked

1/3 cup (80mL) olive oil

3 cloves garlic, minced

1 large onion, chopped

1 large eggplant, chopped into 1-inch (2.5cm) cubes

1/2 tsp (1g) oregano

1/2 tsp (1g) basil

1/2 tsp (1g) thyme

3 medium tomatoes, coarsely chopped

1 1/2 cups (240g) black olives, whole or sliced

3/4 cup (45g) Italian parsley, chopped

Directions

Cook linguine in boiling water for 10 minutes or until done. Drain.

Heat olive oil in a 12-inch (30cm) non-stick skillet and sauté garlic and onions. Add cubed eggplant and fry for about 10 minutes, until eggplant is soft and turns a dark colour. Add oregano, basil and thyme and cook for 1 minute more. Add tomatoes and cook for 1–2 minutes, stirring occasionally. Add olives and simmer for 5–10 minutes, until the tomatoes cook down a bit. The sauce should be thick. Transfer pasta into the skillet and toss to soak up all the juices in the skillet.

Place in a warmed serving bowl and top with parsley. Serve with Parmesan cheese, if desired.

Nutrition Facts
Calories: 401
Total Fat: 17g
% Calories from fat: 37%
Protein: 9g
Carbohydrate: 55g
Cholesterol: 0mg
Sodium: 312mg