Monday, March 28, 2011

Linguine with Eggplant

2 eggplants (about 2 pounds)
1 pound linguine pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
One 14.5 oz can chopped tomatoes
Salt and pepper
1/3 cup chopped fresh parsley

1. Preheat the oven to 350 degrees. Pierce the eggplants all over, place on a baking sheet and cook until very soft about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.

2 Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.

4. Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.

Adapted from Everyday with Rachael Ray

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