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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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