Linguine with Eggplant and Olives
Related recipes: Corn-Free, Dairy-Free, Egg-Free,
Eggplant, Fall, Garlic,
Herbs, High Fiber, Main Dishes, Olives,
Onions, Pasta, Side Dishes, Soy-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.
Preparation facts
Servings: 6
Yield: 12 cups (2.8L)
Ingredients
12 oz (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 color. 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
Serving Size 1 serving
Calories 367
Calories from Fat 146 (40%)
% Daily Value*
26%Total Fat 17g
11%Saturated
Fat 2.2g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 8.9g
0%Cholesterol 0mg
13%Sodium 305mg
13%Potassium 451mg
16%Total
Carbohydrate 48g
26%Dietary
Fiber 6.4g
Sugars 4g
Sugar Alcohols 0g
16%Protein 8g