Linguine with Eggplant and Olives
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.
Calorie: 367, Proteins: 8 g, Total Fat: 17 g, Fiber: 6.40 g, Sugar 4 g.
Preparation
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.