Linguine with Eggplant and Olives

(2 votes)

3 medium plum tomatoes - chopped
12 ounces uncooked linguine
1/3 cup extra virgin olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large eggplant, chopped into 1-inch cubes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1 1/2 cups oil cured black olives , whole or sliced
3/4 cup chopped parsley

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

Heat olive oil in a non-stick pan - sauté garlic and onions.

Add eggplant cubes - fry about 10 minutes, until eggplant is soft and turns dark . Add basil ,oregano, and thyme and cook for another minute. Add tomatoes and cook for 2 minutes, stirring occasionally. Add olives and simmer for about 10 minutes, let 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 Serve with desired toppings.





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